Dinner Menu

Friday, April 8th, 2016

share this:

 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

Rhode Island Skate Fritters

clam gravy, celery, whitefish roe

 Vietnamese Chicken and Cabbage Salad

peanuts, fish sauce, cucumber and ginger

Sausage and Cabbage Hash

slow poached egg, “fries,” good ole 57

Caramelized Shallot and Potato Soup

black pepper, crumble fries, chives

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


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