Dinner Menu

Thursday, March 24th, 2016

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Smaller Plates

12.

Black Duck Farm Duck Egg

duck leg hash, foie crust, currant “ketchup”

Carrot and Cayenne Pepper Soup

blue cheese and chicken croquette, diced celery

Lisa’s Chopped Spinach Salad

feta, oranges, bulgur, saffron, raisin, eggplant

Maine Red Shrimp Toast

horseradish, white fish roe and crème fraiche

Pork Carnitas Tacos

almond romesco, slaw and bodega jalapeno

Shaved Kohlrabi and Pea Shoots

creamy Parmesan and green olive and crumbs

Steelhead Mousse

pickles, mustard, pea salad and toasts

Warm Pickled and Marinated Kale Crowns

Maine flageolet, sundried tomatoes, Pecorino

 Poached Mill River Egg and Razor Clams

garlic “leek” pesto, pistachio, polenta, green beans

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, pickled shiitakes, carrot, ginger, choi and sesame

Sautéed Rhode Island Hake

celery root and shrimp bisque, kohlrabi, chervil, radish, more celery

Swedish Meatballs

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


Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan

Orecchiette, salami “bolognese” and chili flake

Spaghetti, Mighty Food Farm spinach and pine nut pesto, Pecorino, gremolata

 Havarti dumplings, button mushrooms, caramelized onion brodo, marrow crumbs


Sweet

10.

Dark Chocolate Cake

raspberry, cocoa crumb, red wine and whipped cream

“Medium Rare” Peanut Blondie

bacon-raisin butterscotch, cream cheese frosting and banana