Dinner Menu

Tuesday, March 1st, 2016

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Smaller Plates

12.

Squab and Walnut Pate

pickles, walnut, mustard and toasts

Fried Brussels Sprouts

bacon, Black Duck Farm duck egg, cheddar

Roasted and Pickled Mighty Food Farm Beets

poppy vinaigrette, feta and apple

Slow Roasted Vermont Carrots

California blue cheese, Buffalo sauce, cress, celery

Whitefish Roe Toast

toasted dill brioche, crème fraiche, lemon

Butternut Squash Fritters

Monterey Chevre, orange, vanilla, more citrus

 

NEFF Pork Belly

pickled broccoli, shallot and mustard greens

Mill River Young Lettuces

creamy Parmesan and green olive, croutons

Cod Fish Tacos

almond romesco, slaw, bodega jalapeno

Toast of Cherry and Veal Cheek “Jam”

horseradish salad

 

Fried Marinated Shiitakes

miso bone broth, slow poached egg, nori, soy

semolina toasts (3.)

 

 

Larger Plates

25.

Northeast Pork Loin “Grillades”

cheek, cider, mustard, apple, sauerkraut and smoke

Confit of Upstate NY Veal Breast

sticky rice, maple soy, carrot, ginger and bok choy

Pan Seared Rhode Island Skate Wing

warm Mighty Food Farm spinach, kohlrabi and lentil, salsa verde, black olive tapenade

Swedish Meatballs

pomme puree, lingonberry, pickled cucumber, Dan’s not so secret gravy

 

 

Pasta

15./22.

Garlic spaetzle, roasted mushrooms, spinach, potato, sage and lemon

Penne, roasted tomato, Lee farms ricotta, Parmesan

Spaghetti, bone marrow “bolo”, pancetta, toasted pecorino crumb

Orecchiette, cauliflower and Gruyere mac n’ cheese, peas and pea shoots

 

Sweet

10.

White Chocolate Cheesecake

raspberry puree, almond, graham

Apricot and Pistachio Carrot Cake

oranges, ginger, whipped cream, passion fruit and apricot jam