Dinner Menu

Saturday, March 26th, 2016

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 Smaller Plates

12.

Seared and Cured Tartare of NEFF Ribeye

Hosta Hill kimchi, scallion, tahini, apple, jalapeno

Celery Root and Shrimp Bisque

celery and Hake fritters

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

Parmesan and green olive dressing, crumbs

Steelhead Mousse

pickles, mustard and toasts

Tuna Confit and Colfax Scarlet Runner Beans

sundried tomatoes, pickled kale crowns, radish

 Poached Mill River Egg and Pickled Clams

garlic “leek” pesto, pistachio, mustard greens

Black Duck Farm Duck Egg

duck leg hash, foie crust, currant “ketchup”

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

rice, pickled shiitakes, carrot, ginger, choi and sesame

Seared Big Eye Tuna

couscous, pickled green beans, parsley, radish and salsa verde

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