Dinner Menu

Thursday, April 28th, 2016

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Smaller Plates

12.

Local Carrots and not so Local Chickpeas

tahini, olive oil, honey and bulgur

First Growth MFF Spinach

sweet onion vinaigrette, walnuts, Crowdie

Manchego, Fried Potato and Bean Tacos

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

Spicy Salad Greens

Animal Farm buttermilk, croutons and radish

Delftree Button Mushroom and Almond Pate

cherry, sherry and onion chutney, toasts

Toast of Big Eye Tuna Confit

black olives, ravigot, red onion, pickled green bean

Warm Steak, Rice and Kimchi

slow poached egg, peanuts and fish sauce

Black Duck Farm Duck Egg

sausage creamed bitter greens, cholula

Washington State Steelhead Mousse

wasabi 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 Bluefish

horseradish, cauliflower, radish, lemon and parsley 

Slow Poached Breast of Mill River Chicken

schmaltz braised turnips, bitter green and sunflower seed pesto, peas and shoots

BBQ’d Braised NEFF Pork Shoulder

crumbled cornbread, cucumbers, cabbages and vintage hot sauce

Veal Breast Pastrami

roasted onion puree, carrot kraut and greens

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

Black Sesame Pudding

toasted peanut crumble, ginger grape jam and more sesame