Dinner Menu

Tuesday, April 12th, 2016

share this:

 

Smaller Plates

12

Butternut and Chorizo Croquettes

smoked jalapeno jam, sour cream, pepitas, hominy

Warm “Tartare” of Carrots and Swiss Chard

Berleberg fondue, hazelnut

Fried Rock Shrimp Tacos “Al Pastor”

almond romesco, slaw, pineapple, chipotle 

Lisa’s Kohlrabi and Broccoli Top Salad

Parmesan and green olive dressing, garlic crumbs

Braised Bitter Greens

bacon dashi, enoki, slow poached egg and rice 

Peppery Pork Rillettes

pickles, jam, mustard and toasts

Rhode Island Skate Fritters

clam gravy, pickled green beans

Mighty Food Farms Spinach

cranberry and walnut granola, onion vinaigrette

Hot Smoked Arctic Char Belly

cucumber, dill, chive, crème fraiche and red onion

Caramelized Shallot and Potato Soup

black pepper, crumble fries

Stew of Tuna and Scarlet Runner Beans

maitakes, beef fat potatoes, blanched celery

semolina toasts (3.)

 

Larger Plates

25.

Roasted Breast of Misty Knoll Chicken

farro, bacon, split peas, peas from the freezer and pea shoots

Pastrami of Upstate Veal Breast

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

Pan Roasted Skate Wing

cannellini, flageolet, salsa verde, roasted and raw radish from Mill River

 Steamed Rhode Island Hake and Mussels

sweet potato, jalapeno, cilantro, buttermilk, avocado and cornbread “stuffing”

Vietnamese Chicken Salad Sandwich

peanuts, herbs, cabbage, fish sauce, lime, chilies (15.)

Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan

Orecchiette, braised chicken, kale, green olives, mirepoix, lemon

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.

Warm Hazelnut Blondie

Nutella mousse, bananas

Toasted Black Sesame Pudding

peanuts, ginger, baked grapes and rhubarb