Dinner Menu

Wednesday, April 27th, 2016

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Smaller Plates

12.

Local Carrots and not so Local Chickpeas

tahini, olive oil, honey and bulgur

Slow Poached Mill River Farm Egg

fish sauce, lemongrass broth, kohlrabi “noodles”

First Growth MFF Spinach

sweet onion vinaigrette, walnuts, chevre

Manchego, Fried Potato and Bean Tacos

almond romesco, cabbage, sour cream, “taco sauce”

Spicy Greens Salad

fried garlic vinaigrette, pickled green beans, radish

Delftree Button Mushroom and Almond Pate

cherry, sherry and onion chutney, toasts

Black Duck Farm Duck Egg

sausage creamed bitter greens, cornbread

Steelhead Mousse

tobiko, pickled celeries, upland cress

 Pickled and Smoked Trout Belly Salad

cucumber, frisee, poppy

Mussels, Clam and Bacon Chowder

dill, Ritz

semolina toasts (3.)

 

Larger Plates

25.

Pan Roasted Idaho Trout

carrots, carrots and carrots, horseradish, cauliflower and parsley

 Slow Poached Breast of Mill River Chicken

schmaltz braised turnips, bitter green 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, greens and lingonberry jus

Butter Braised Chicken Thigh “Sliders”, fried oysters, broccoli, lettuces, pickled aioli and too much garlic (15.)

Pasta

15./22.

Bone marrow dumplings, braised beef, pepperoncini and sour cream

Pizzichi di Farro, spinach 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, grape jam and more sesame