Dinner Menu

Wednesday, March 30th, 2016

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Smaller Plates

12

Cayenne and Carrot Soup

blue cheese, celery and more carrots

Lisa’s Chopped Spinach Salad

raisins, bulgur, saffron, eggplant

Maine Red Shrimp Tacos “Al Pastor”

almond romesco, slaw, pineapple, chipotle

Braised Purple Carrots and Swiss Chard

hazelnuts, Berleberg

Generic Romaine and Kale

Parmesan and green olive dressing, croutons

Steelhead Mousse

pickles, mustard and toasts

Petite Stew of Tuna Confit

Colfax scarlet runners, kales, sundried tomatoes

Chicken and Rice

curry, poached farm egg, pea shoots

Braised Duck Leg Hash

potato, duck egg, foie crust, currant “ketchup”

Garlic “Leek” Risotto

lemon, whey, Parmesan and black pepper

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