Dinner Menu

Tuesday, April 14th, 2015

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Leaves and Vegetables

12.

 

Button Mushroom and Berle Farm Crowdie Blintz

frisse and salsa verde

Tempura of Commodity Broccoli

slow poached farm egg, beech mushroom and hoisin jus

Berry Patch Kale Salad

pickled red cabbage, apricot, walnut, amaranth and EVOO

 

Marinated Eggplant and Piave

white beans, cubanelle peppers, pickled fennel and croutons

Watercress and Rainbow Carrots

white miso, sesame, peanut

Small Plates

10.

“Curds and Whey”

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

Tea Sandwich of Cod and Tobiko

crusts off store bought white bread, red onion, dill, cucumbers 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

Semolina toasts (3.)

Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan

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

Cavatelli, arugula and pumpkin seed pesto, peas from the freezer, carrots, basil

Orecchiette, spicy Italian sausage, sundried tomatoes, kale, fried garlic oil

 

 

Large Plates

26.

Poached and Roasted Tender of Koch Farm Turkey

Granny Smith apple, royal trumpet mushroom, buttered matzo and pea shoots

Salsa Roja Braised NEFF Pork

pozole, slaw, almond romesco and pinto puree

NEFF Butchers Steak

roasted potato, salad of Berry patch spinach, roasted onions, not local green beans and feta

 

Chef de Cuisine Raymond Stalker                Chef/Owner Bjorn Somlo