Dinner Menu

Wednesday, March 16th, 2016

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Smaller Plates

12.

Roasted Brussels Sprouts

bacon, slow poached Mill River egg, Berleberg

Carrot and Cayenne Pepper Soup

blue cheese and chicken croquette, shaved 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

Poached Steelhead Trout and Beets

red wine vinegar, apple, grains and chilled borscht

 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

Line Caught Rhode Island Hake

celery root bisque, kohlrabi, fines herbs, more celery

Swedish Meatballs

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


Pasta

15./22.

Swiss cheese Parisian gnocchi, carmalized onions, button mushroom and beef broth

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