Dinner Menu

Thursday, April 10th, 2014

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Leaves and Salads

10.

Warm Berry Patch Spinach and Duck Breast

pear, bitter greens, cranberries and hazelnuts

Early Spring Kale and Green Beans

farro, currants, walnuts, cucumber and tarragon

Raw Broccoli and Green Olive Caesar

croutons, Dave’s Caesar dressing and pecorino

Roasted Carrots, Hydro Sorrel and Golden Beets

pistachio, bitter chicory, poppy and Berle yogurt

 

 

Small Plates

10.

 

Fried Oyster Mushroom Tacos

almond braised button mushroom, green chili and tomatillo salsa verde

 

Red Beet and Berle Farm Yogurt Soup

spiced pickled onion

 

Brimfield Chicken Liver and Peanut Butter Pate

pretzel, grape jelly, smoked mustard “pesto” and toasts

“Jalapeno Poppers”

petite spicy crab and carrot slaw

Slow Poached Farm Egg

hash of  potato and pollock, spicy greens, herbs

Corned Beef Rueben Toast

Gruyere, mustard and sauerkraut

 

semolina toasts (3.)

 

Pasta

15./22.

Penne, roasted tomatoes, ricotta, Parmesan and EVOO

Orecchiette, NEFF beef shank Bolognese, toasted crumbs

Strozzapreti, cauliflower mac n’ cheese, peas from the freezer

Large Plates

25.

Creekstone Farms Butcher’s Steak

 mushrooms and onions, “steak sauce,” crumble fries

 

Stew of Striper and Mussels

tomato, saffron, harissa, fennel and quinoa, toast

Roasted New England Pork Loin

petite stew of navy beans and arugula

 

Avair Farm Chicken Breast

spicy peanut puree, jasmine rice, broccoli rabe and cilantro