Dinner Menu

Friday, April 1st, 2016

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Smaller Plates

12

Cayenne and Carrot Soup

blue cheese, celery and chicken croquettes

Lisa’s Chopped Spinach “Tartare”

Berleberg, crumble fries, walnuts, amaranth

Rock Shrimp Tacos “Al Pastor”

almond romesco, slaw, pineapple, chipotle

Spiced NEFF Meatballs

Swiss chard, lingonberry jam, dill pickles

 Generic Romaine

Parmesan and green olive dressing, croutons

Steelhead Mousse

pickles, mustard, horseradish and toasts

Big Eye Tuna Confit

Colfax scarlet runner beans, caper, 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

Hamachi Crudo

burnt scallion, sesame, apple, bok choi

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 and Canadian mustard

Rhode Island Skate Wing

couscous, pickled green beans, radish and salsa verde

Salt Cured Petite Filet of NEFF Ribeye

beef fat roasted potatoes, maitake mushrooms, braised greens and jus


Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan

Orecchiette, braised chicken, kale, white beans, sundried tomato and gremolata

Pizzichi di Farro, Mighty Food Farm spinach and pine nut pesto, aged goat Pecorino

 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