Dinner Menu

Thursday, April 17th, 2014

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Leaves

10.

Early Spring Kale

farro, golden raisins, pumpkin seeds, mint and cucumber

Green Olive Caesar

green leaf, crushed potato chips, radish and broccoli

Berry Patch Spinach

spiced yogurt, walnuts, poppy seeds and shaved fennel

Mill River Young Mustard Greens

caramel braised Niman Ranch pork and crunchy rices

 

Small Plates

10.

Tacos of Veal Chorizo and Egg

slaw, pickled jalapeno and almond romesco

 

Corned Beef Hash

slow poached egg, potato and cabbage

 

Beet and Berle Farm Yogurt Soup

pickled onion and ginger

Mousse of Trout and Cream Cheese

lentil salad, celery, horseradish, cauliflower and toasted bagel

Chicken Liver, Apple and Matzo Pate

pickled shallot, orange and toasts

Toast of Roast Beef

roasted peppers, caramelized onions, young pecorino and sun dried tomatoes

semolina toasts (3.)

Pasta

15./22.

Penne, roasted tomatoes, High Lawn ricotta, Parmesan and EVOO

Linguini, clam “cream”, herbs and toasted crumbs

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

 

Large Plates

25.

Creekstone Farms Butcher’s Steak

spicy peanut sauce, jasmine rice, broccolini and cilantro

 

Pan Roasted Farm Raised Idaho Trout

fennel and potato puree, mache, green beans, radish

 

Breast of Guinea Hen

blueberry gastrique, roasted onions, arugula, pine nuts and carrots

Seared Pork Loin

creamy grits, pork shank and bbq greens