Dinner Menu

Wednesday, April 9th, 2014

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Leaves and Salads

10.

Berry Patch Spinach and Mill River Mustard Greens

pork crouton, pickles

Early Spring Kale and Green Beans

farro, currants, walnuts, cucumber and mint

Raw Broccoli and Green Leaf Caesar

buttered crumbs, Dave’s Caesar dressing and pecorino

Purple 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

Bruschetta of Corned Beef

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

 

Spicy Stew of Striper and Mussels

tomato, saffron, harissa, fennel and quinoa

Roasted New England Pork Loin

petite stew of navy beans and arugula

 

Sautéed Canadian Duck Breast

kimchi, pineapple, scallions and ginger fried rice