Dinner Menu

Thursday, April 21st, 2016

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Smaller Plates

12.

Local Carrots and not so Local Chickpeas

tahini, olive oil, honey and bulgur

Sausage Creamed Bitter Greens

Black Duck Farm duck egg, cornbread, Cholula

Mighty Food Farm Shaved Kohlrabi

green olive and Parmesan dressing, kale, crumbs

First Growth Spinach

sweet onion vinaigrette and savory granola

Jalapeno “Popper” Tacos

almond romesco, slaw, cilantro

Spicy Greens Salad

fried garlic vinaigrette, pickled green beans, radish

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, mustard and toasts

 Toast of Crushed Avocado and Skate

ranch, chives and hardboiled egg

Cauliflower and Berleberg Soup

whey, black pepper, lemon, crumble fries

semolina toasts (3.)


Larger Plates

25.

Pan Roasted Idaho Trout

heirloom beans, salsa verde, roasted and raw radish from Mill River

 Roasted Breast of Mill River Chicken

peas, split pea, bacon and farro

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

Vietnamese Chicken Sandwich, fish sauce, peanuts, cilantro, mint, Thai basil and cabbage (15.)


Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan

Spaetzle, maitake mushrooms, braised chicken and pickled shallots

Pizzichi di Farro, Swiss chard and pine nut pesto, pecorino

 Bone marrow dumplings, braised beef and pepperoncini


Sweet

10.

Coconut and Milk Chocolate “Mound”

banana, cocoa sable, hazelnut and banana mousse

Toasted Black Sesame Pudding

peanuts, ginger, baked grapes and more sesame