Dinner Menu

Saturday, April 23rd, 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

Vietnamese Chicken Salad

fish sauce, peanuts, cilantro, mint and cabbage

First Growth MFF Spinach

sweet onion vinaigrette, couscous and hazelnuts

Fried Shrimp “Al Pastor” Tacos

almond romesco, slaw, pineapple, cilantro

Spicy Greens Salad

fried garlic vinaigrette, pickled green beans, radish

 Delftree Button Mushroom and Almond Pate

melted shallots, toasts, pickles

 Corned Veal Hash

slow poached farm egg, horseradish

 Smoked Trout Belly

baby turnips, mustard crema, walnuts

Cauliflower and Berleberg Soup

whey, black pepper, lemon, crumble fries

semolina toasts (3.)


Larger Plates

25.

Pan Roasted Idaho Trout

carrots, carrots and carrot, horseradish, cauliflower and parsley

 Poached Breast of Mill River Chicken

schmaltz braised turnips, turnip top and sunflower seed pesto, peas and shoots

Seared NEFF Flank Steak

kimchi “beurre rouge”, roasted Vermont vegetables, rice and more kimchi

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, Swiss chard and pine nut pesto, Pecorino

 Orecchiette, braised rabbit, ramp and almond pesto


Sweet

10.

Coconut and Milk Chocolate “Mound”

banana, cocoa sable, macadamia and banana mousse

Toasted Black Sesame Pudding

peanuts, ginger, baked grapes and more sesame