Dinner Menu

Friday, March 25th, 2016

share this:

Smaller Plates

12.

Tataki of “Cured” Ribeye

Hosta Hill kimchi, scallion, tahini, apple, jalapeno

Carrot and Cayenne Pepper Soup

blue cheese and chicken croquette, diced celery

Lisa’s Chopped Spinach Salad

feta, raisins, bulgur, saffron, eggplant

Maine Red Shrimp Toast

horseradish, white fish roe and crème fraiche

North Star Lamb Sausage

garlic puree, lentils, pickled broccoli

Shaved Kohlrabi and Kale

creamy Parmesan and green olive, crumbs

Steelhead Mousse

pickles, mustards and toasts

Warm Pickled and Marinated Kale Crowns

Maine flageolet, sundried tomatoes, Pecorino

 Poached Mill River Egg and Razor Clams

garlic “leek” pesto, pistachio, mustard greens

semolina toasts (3.)


Larger Plates

25.

Schnitzel of Misty Knoll Chicken Thigh

tarragon, peas from the freezer, farro, bacon, Mill River pea shoots

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

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


Sweet

10.

Dark Chocolate Cake

raspberry, cocoa crumb, red wine and whipped cream

Hazelnut Blondie

Nutella mousse, banana, bacon butterscotch and “crumble”