Dinner Menu

Tuesday, March 15th, 2016

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 Smaller Plates

12.

Roasted Brussels Sprouts

bacon, slow poached Mill River egg, Berleberg

Slow Roasted Vermont Carrots

California blue cheese, Buffalo sauce, celery

Roasted Local Sweet Potato

chorizo, sour cream, jalapeno, cilantro, pepitas

Whitefish Roe

dill brioche, crème fraiche, red onion

Pork Carnitas Tacos

almond romesco, slaw and bodega jalapeno

Shaved Kohlrabi and Frissee

creamy Parmesan and green olive, potato, crumbs

Pate of Delftree Button Mushrooms

parsley, melted onion and garlic

Game Bird, Foie Gras and Cherry Terrine

pickled cherries, plum, mustard, toast

Roasted Pumpkin and Vermont Cheddar Soup

last summer’s hot sauce and chicken croquettes

 semolina toasts (3.)


Larger Plates

25.

Sausage of North Star Lamb

lentils, red wine, mustard greens, rosemary, shallots, milk poached garlic, tuna croquette

Confit of Upstate NY Veal Breast

sticky rice, maple soy, carrot, ginger and sesame

Pan Seared Steelhead Trout

beet and Animal Farm buttermilk borscht, apple and poppy vinaigrette, ancient grains

Swedish Meatballs

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


Pasta

15./22.

Garlic spaetzle, Delftree crimini and button mushrooms, sage and lemon

Penne, roasted tomato, Lee farms ricotta, Parmesan

Herbed semolina dumpling, braised chicken drum, peas, carrots and Mill River pea shoots

Spaghetti, sweet onion “creamed” MFF spinach, pancetta, black pepper and chives


Sweet

10.

Dark Chocolate Cake

raspberry, cocoa crumb, red wine and whipped cream

Peanut Blondie

peanut butter mousse, brittle, bacon-raisin butterscotch and banana