Dinner Menu

Friday, April 4th, 2014

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Leaves

10.

Berry Patch Spinach

hazelnuts, grapes, Berleberg and herbs

Early Spring Kale and Hydro Sorrel

farro, currants, walnuts, cucumber, mint

Green Leaf Caesar

buttered crumbs, Dave’s Caesar dressing and pecorino cheese

Small Plates

10.

Fried Oyster Mushroom Tacos

almond braised button mushroom, green chili and tomatillo salsa verde

Pate of Farm Raised Idaho Trout

horseradish, crushed egg and lentils

Crispy Pork Terrine

yam pickle, potato salad

Savory Yogurt Panna Cotta

pear, golden beets, pistachio

Rabbit and Pork Country Terrine

pickles, chutney, mustard and toast

Bruschetta of Green Peas and Potato

green olives, chili flake, parsley and arugula

Eggplant and Lamb Ragout

couscous, Berle Farm yogurt, slow poached egg

semolina toasts (3.)

 

Pasta

15./22.

Penne, roasted tomatoes, ricotta, Parmesan and EVOO

Spaetzle, corned beef, cabbages, Gruyere and caraway

Orecchiette, braised veal, pine nuts and arugula pesto

 

Large Plates

25.

Creekstone Farms Butcher’s Steak

 mushrooms and onions, “steak sauce,” roasted fingerlings

Fricassee of Rhode Island Monkfish

cauliflower, caper, chicory and brown butter

Quick Cured Pork Loin

French navy beans, pork shank, thyme and arugula

Pan Roasted Canadian Duck Breast

fennel, wild blueberries, ginger fried rice and red beets