Dinner Menu

Tuesday, May 5th, 2015

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Leaves and Vegetables

12.

 

Button Mushroom and Slow Poached Egg

snow peas, charred ramp vinaigrette and short grain rice

Baby Corn and Clam “Chowder”

Chinese peppercorns, watercress, scallion

Fried Garlic and Spinach “Tartare”

French mustard, poached shiitakes, cucumber and sesame

“Hash” of Daikon and Idaho Potato

duck confit, poached Six Mates shrimp

 

Small Plates

10.

“Chopped” Duck Liver Pate

walnuts, pickled egg, mustards, toast

Mousse of Farm Raised Idaho Trout

pickled lettuces, horseradish, ryes, dill, toasts

Soup of Chick Peas and Eggplant

couscous, fennel, orange and yogurt

Black Pepper Fried Chicken Thighs

aioli, honey

Spring Rolls of Braised Montauk Squid and Pork Sausage

pineapple and chili vinegar, Chinese mustard

Semolina toasts (3.)

Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan

Spaghetti, sweet pea, Crowdie and pistachio pesto, pea shoots

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

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

 

Large Plates

26.

 

Slow Poached Breast of Vermont Chicken

melted French cabbage, purple carrot puree, herbs and fennel

Fried Cheeks of Icelandic Cod

mussels, tomato-bacon brodo, green beans and sweet potato

Vaguely Asian Marinated Skirt Steak

peanut fried rice, broccoli, red pepper and celery

 

Chef de Cuisine Raymond Stalker                Chef/Owner Bjorn Somlo