Dinner Menu

Saturday, May 9th, 2015

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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 frisee

Berry Patch Tuscan Kale Salad and Broccoli Hearts

carrot and sour cream vinaigrette, raisins, pecans, popped amaranth

Salad of Daikon and Cucumber

sesame and peanut butter dressing, scallions

Young Carrots

purple carrot puree, warm chevre, toasted honey crumbs

 

Small Plates

10.

Clam Chowder and Chinese Peppercorns

pickled baby corn and fried potatoes

Chickpea and Eggplant Soup

couscous, lemon and olive oil

Steamed PEI Mussels

spicy tomato-bacon brodo and sweet potato

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.

Spaghetti, ramp “carbonara”, black pepper, crumbs, Parmesan

 

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.

 

Slow Poached Breast of Vermont Chicken

curried rice, pickled shrimp, celery, peppers and onions

Seared Long Island Bluefish

crimini mushroom, grapes, buttered matzo, horseradish, watercress

NEFF Butcher’s Steak

green olive and citrus, white beans, broccoli, portabella

 

Chef de Cuisine Raymond Stalker                Chef/Owner Bjorn Somlo