Dinner Menu

Saturday, April 9th, 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, garlic crumbs

Rhode Island Skate Fritters

clam gravy, celery, whitefish roe

 Mighty Food Farms Spinach

cranberry and walnut granola, onion vinaigrette

Sausage and Cabbage Hash

slow poached egg, “fries,” good ole 57

Caramelized Shallot and Potato Soup

black pepper, crumble fries, crème fraiche

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

cannellini, flageolet, salsa verde, roasted and raw radish from Mill River

 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, green olives, mire poix, lemon

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

Warm Hazelnut Blondie

Nutella mousse, bananas