Dinner Menu

Saturday, April 2nd, 2016

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Smaller Plates

12


Smoky Carrot and Cayenne Soup

blue cheese, celery and chicken croquettes

Roasted Purple Carrot Tartare

Berleberg, crumble fries, hazlenut, Swiss chard

Rock Shrimp Tacos “Al Pastor”

almond romesco, slaw, pineapple, chipotle

Risotto of Garlic “Leeks” and Whey

Parmesan, lemon and black pepper 

Generic Romaine and Broccoli Tops

Parmesan and green olive dressing, croutons 

Steelhead Mousse

pickles, mustard, horseradish and toasts

Big Eye Tuna Confit and Black Duck Egg

Colfax scarlet runner beans, caper, mustard greens

Slow Poached Mill River Farm Egg

grits, pickled clams and hot sauce

Scallop and Whitefish Salad

toasted brioche, celery, Old Bay, lemon

Hamachi Crudo

burnt scallion, sesame, apple, bok choi

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

Rhode Island Skate Wing

couscous, pickled green beans, roasted and raw radish, salsa verde

Salt Cured and Seared Petite “Eye” of NEFF Rib

beef fat roasted potatoes, maitake mushrooms, braised greens and jus

 

Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan

Orecchiette, braised chicken, kale, white beans, sundried tomato and gremolata

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.

Dark Chocolate Cake

raspberry, cocoa crumb, red wine and whipped cream

Hazelnut Blondie

Nutella mousse, banana, bacon butterscotch