Dinner Menu

Saturday, April 16th, 2016

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Smaller Plates

12.

Butternut Squash and Chorizo Croquettes

smoked chili jam, pepitas

Local Carrots and not so Local Chickpeas

tahini, olive oil, honey

Jalapeno and Tortilla “Poppers”

almond romesco, slaw, cilantro, radish

 Delftree Button Mushroom and Almond Pate

almond, shallots, garlic, kale tops, toasts

Slow Poached Mill River Farm Egg

bitter greens, bacon dashi, enoki

Vietnamese Chicken Salad

Napa cabbage, peanuts, fish sauce, lime, herbs

Black Pepper Pork Rillettes

pickles, jam, mustard and toasts

Rhode Island Skate Fritters

pea and buttermilk pistou, pickled green beans

Dale’s Very Limited Radishes + Japanese Turnips

their greens and sunflower seed pesto

Toast of Smoked Steelhead Belly

dill, crumbled egg, caraway, red onion

Toasted Garlic and Broccoli Stalk Soup

anchovy, crumble fries, lemon and pecorino

semolina toasts (3.)

 

Larger Plates

25.

Pan Roasted Washington State Steelhead Trout

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

Chicken Fried Rhode Island Skate

farro, bacon and mussel “chowder”, peas from the freezer

White Verjus Braised Lamb Cheeks

cauliflower, ginger, mint, grapes, couscous, yogurt and coriander

Misty Knoll Turkey and Walnut Meatballs

Hosta Hill gochu curry kraut, celeriac puree, mustard greens and lingonberry jus

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, braised beef, pepperoncini and pickled shallots

 

Sweet

10.

Coconut and Milk Chocolate “Mound”

banana, cocoa sable, banana mousse, nutella, macadamia

Toasted Black Sesame Pudding

peanuts, ginger, baked grapes and rhubarb