Dinner Menu

Thursday, May 21st, 2015

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Leaves and Vegetables

12.

Overmeade Roasted Asparagus

Monterey chevre, sunflower seed and bitter green pesto

Roasted Rainbow Carrots

Cricket Creek farm cheese, arugula, orange, Mill River honey crumbs

Local Herbs and Chick Peas

Green Mountain yogurt, golden raisins, bulgur wheat

 

Stephentown Young Spinach

this year’s rhubarb and last year’s blackberry vinaigrette, shaved radish, toasted cheddar

Marinated Vermont Asparagus

bone marrow bordelaise, russets, fine herbs

Berry Patch Collard Green “Pozole”

pork, black eyed peas, slow poached egg, pickled shrimp and crumbled cornbread

 

 

Small Plates

10.

Marinated Squid and Vermicelli

basil, mint, cucumber, chilies, coconut milk and mango vinegar

Pickled Spanish Mackerel

grapes, horseradish, shallot, matzo, Tuscan kale crisp

Shrimp and Seafood Sausage

saffron, tomato, shallot and frisee

 

Semolina toasts 3.

 

 

Pasta

15./22.

Pizzichi di Farro, curly kale pesto, pickled ramps, pancetta and pecorino

Penne, roasted tomato, EVOO, Lee farms ricotta and Parmesan

Large Plates

26.

NEFF Butcher’s Steak

lentil and button mushroom salad, arugula, onions, frites and porcini powder

Fried Skate Wing

lettuces, brown butter and caper hollandaise, peas, egg yolks, pickled green beans

Seared Cricket Creek Veal

whey braised farro, asparagus, lemon, Japanese turnips, Parmesan and pine nut (32.)

 

Chef de Cuisine Raymond Stalker                Chef/Owner Bjorn Somlo