Dinner Menu

Sunday, April 12th, 2015

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Leaves and Vegetables

12.

Green Beans and a Slow Poached Farm Egg

frisee, crushed ritz, sherry, whole grain mustard

Berry Patch Kale Salad

pickled red cabbage, apricot, walnut, amaranth and EVOO

Local Spinach, “Curds and Whey”

red wine, Parmesan and whey brodo, fresh cheese, hazelnuts and toast

Button Mushroom and Berle Farm Crowdie “Blintz”

burnt vegetable jus, parsley salsa verde and pistachio

Watercress and Rainbow Carrots

white miso, sesame, peanut

 

 

Small Plates

10.

Roasted Chicken and Schmaltz Sausage Tea Sandwich

crust off store bought white bread, onions and aioli

Confit of Florida Rock Shrimp

bacon and tomato jam, horseradish, herbs and celery

Smoked Anchovy and Haddock Soup

corn from the freezer, potato and capers

Salsa Roja Braised Pork Tacos

almond romesco, bodega jalapeno and slaw

Semolina toasts (3.)

 

 

Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan

Shells, cauliflower “mac n’ cheese” and garlic crumbs

Spaghetti, sweet pea and basil pesto, feta, more peas

Orecchiette, spicy Italian sausage, sundried tomatoes, kale and Piave

 

 

Large Plates

26.

Poached and Roasted Tender of Koch Farm Turkey

apple, turnip latke, royal trumpet mushroom, buttered matzo and pea shoots

Seared Icelandic Cod

potato, caramelized onion and celery broth, chicory, lemon, carrots

Marinated Round of Domestic Lamb

couscous, cumin, tomato, orange and fennel

 

 

Chef de Cuisine Raymond Stalker                Chef/Owner Bjorn Somlo