Dinner Menu

Wednesday, April 13th, 2016

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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 Belly of Arctic Char

cucumber, dill, chive, crème fraiche and red onion

Toasted Garlic and Broccoli Stalk Soup

anchovy, crumble fries, lemon and pecorino

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.

Coconut and Milk Chocolate “Mound”

banana, cocoa sable, banana mousse

Toasted Black Sesame Pudding

peanuts, ginger, baked grapes and rhubarb