Dinner Menu

Thursday, April 7th, 2016

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Smaller Plates

12

Chicken Wing and Celery Croquettes

carrot hot sauce, kohlrabi and blue cheese dressing

Warm “Tartare” of Carrots and Swiss Chard

Berleberg fondue, hazelnut

Rock Shrimp Tacos “Al Pastor”

almond romesco, slaw, pineapple, chipotle 

Commodity Broccoli and Lisa’s Kohlrabi Salad

Parmesan and green olive dressing, croutons 

Caramelized Shallot and Potato Soup

black pepper, crumble fries, chives 

Steelhead Mousse

pickles, mustard, horseradish and toasts

Scallop and Whitefish Salad

cucumber, dill, celery and micros

Scallion Pheasant Wontons

pickled shiitake and green garlic puree

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

Pan Roasted Arctic Char

Parmesan and whey braised risotto, garlic “leeks”, lemon, spinach and radish

 Seared NEFF Skirt Steak

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

Vietnamese Fried Chicken Sandwich

Napa cabbage, chilies, herbs, ginger aioli, fish sauce, lime and peanuts (15.)

Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan

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

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