Dinner Menu

Thursday, March 31st, 2016

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 Smaller Plates

12

Cayenne and Carrot Soup

blue cheese, celery and chicken croquettes

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

Parmesan and green olive dressing, croutons

Steelhead Mousse

pickles, mustard, horseradish and toasts

Big Eye Tuna Confit

Colfax scarlet runner beans, kales, mustard greens

Pickled Clams and Grits

slow poached Mill River egg and hot sauce

Hake and Scallop Salad

dill brioche, fish roe, celery, Old Bay

Garlic “Leek” Risotto

lemon, whey, Parmesan and black pepper

semolina toasts (3.)


Larger Plates

25.

Roasted Misty Knoll Chicken Breast

split pea and bacon “jam”, farro, peas and pea shoots

Pastrami of Upstate Veal Breast

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

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