Dinner Menu

Sunday, April 17th, 2016

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Smaller Plates

12.
Local Carrots and Pea Shoots

tahini, olive oil, honey

Sautéed Black Duck Farm Duck Egg

Berleberg creamed Swiss chard, toast

Shaved Kohlrabi and Kale Salad

green olive and parmesan dressing, crumbs

Jalapeno “Popper” Tacos

almond romesco, slaw, cilantro

Delftree Button Mushroom and Almond Pate

melted shallots, pickled kale tops

Corned Veal Breast Hash

slow poached farm egg, horseradish

Black Pepper Pork Rillettes

pickles, jam, mustard and toasts

 Rhode Island Skate Fritters

pea and buttermilk pistou, pickled green beans

Toast of Smoked Steelhead Belly

dill, 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

 Country 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

Spaetzle, maitake mushrooms, braised chicken and pickled shallots

Pizzichi di Farro, turnip green and sunflower seed pesto, pecorino

Bone marrow dumplings, mushrooms and caramelized onions, crumbs

 

Sweet

10.

Coconut and Milk Chocolate “Mound”

banana, cocoa sable, banana mousse, nutella, macadamia

Toasted Black Sesame Pudding

peanuts, ginger, baked grapes and rhubarb