Dinner Menu

Sunday, May 10th, 2015

share this:

Leaves and Vegetables

12.

 

Button Mushroom and Slow Poached Egg

peas, charred ramp vinaigrette, chives and bulgur wheat

Fried Garlic and Spinach “Tartare”

French mustard, shiitakes and cucumber

Salad of Radish and Frisee

sour cream and white balsamic dressing, popped amaranth

Young Carrots

purple carrot puree, warm chevre, toasted honey crumbs

 

Small Plates

10.

Broccoli Heart and Braised Steak Soup

caper, fried potato

Steamed PEI Mussels

spicy tomato-bacon brodo

Eggrolls of Braised Squid and Pork

Chinese mustard, pineapple

Tea Sandwich of Cod Salad

celery, red onion, buttermilk, romaine and store bought white bread

 

Charcuterie

BBQ Rabbit Sausage, corn               Trout Mousse, pickled lettuces       Duck Liver Pate, walnut

 

Pasta

15./22.

Penne, High Lawn ricotta, ramp “crema”, black pepper and crumbs

 

Pizzichi di Farro, spicy Italian sausage, Swiss chard, chopped clams

Orecchiette, pancetta, kale, lentils, “canned tomatoes”, pecorino

Carrot cavatelli, brown butter, parsley, braised rabbit, farro

 

Large Plates

26.

 

Vermont Chicken Thigh

ginger curry, fried baby corn, braised chicken, sweet peppers

 

NEFF Butcher’s Steak

crimini mushroom and buttered matzo, horseradish, watercress, carrot puree

Six Mates Shrimp

petite stew of green olive, citrus, white beans and pickled fennel

 

 

Chef de Cuisine Raymond Stalker                Chef/Owner Bjorn Somlo