Dinner Menu

Tuesday, March 29th, 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 LA Shrimp Bisque

celery and Hake fritters

Lisa’s Chopped Spinach Salad

feta, raisins, bulgur, saffron, eggplant

Red Shrimp Tacos “Al Pastor”

almond romesco, slaw, pineapple, chipotle

North Star Lamb Sausage

garlic puree, lentils, pickled broccoli

 Generic Romaine

Parmesan and green olive dressing, crumbs

Steelhead Mousse

pickles, mustard and toasts

Petite Stew of Maine Flageolet

kale crowns, pistachio pesto + pecorino toast

Chicken and Rice

curry, poached farm egg

Braised Purple Carrots and Swiss Chard

hazelnuts, Berleberg

semolina toasts (3.)

 

Larger Plates

25.

Schnitzel of Misty Knoll Chicken Thigh

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

Pastrami of Upstate Veal Breast

MFF carrot “kraut”, horseradish, lemon, parsley and mustard greens

Rhode Island Skate Wing

couscous, pickled green beans, 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

Linguini, 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