Dinner Menu

Friday, May 13th, 2016

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Smaller Plates

Fried Potato and Colfax Bean Tacos

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

 NEFF Beef Jam on Toast

button mushroom escabeche, parsley

 Generic Kale and Alfonso Black Olive Salad

sundried tomato, torn toast and Parmesan

Seared Bok Choi and Cucumber “Tartare”

miso, sherry, soy and vermicelli

Mill River Chicken and Broccoli Porridge

millet, slow poached egg, fried onions

 Red and Green Leaf Lettuce

AF buttermilk, carrots, croutons

Veal Pastrami Hash

Alsatian mustard and Black Duck Farm duck egg

Chicken Liver and Almond Pate

cherry chutney, onion mustard and pickles

Marinated Delftree Mushrooms

lentils, garlic, frisee and shallot

semolina toasts (3.)


Larger Plates

25.

Spiced +Seared Lamb Neck and Leg

saffron “hummus,” carrots, raisins, cilantro, orange, socca and more chickpeas

 Scallion, Shiitake and NEFF Pork Meatballs

sesame emulsion, crispy rice, Mighty Food Farm bok choi

“Baked” Icelandic Cod

peas, spinach, lemon, parsley, chives, buttered crumbs, salsa verde

Pan Roasted NEFF Flank Steak

truffled pomme puree, roasted broccoli, arugula, steak jus


Pasta

15./22.

Linguini, radish green and sunflower seed pesto, pecorino

 Pizzichi di Farro, braised chicken and green olives, crumbs

Orecchiette, crushed peas from the freezer, ham, ramp vinegar, pistachio and chevre

Penne, roasted tomato, ricotta, Parmesan and EVOO


Sweet

10.

Torn Swedish Walnut Meringue Cake

Berle Farm yogurt, vanilla, Mill River Honey and Walker Street rhubarb, oranges

Chocolate, Ginger and Peanut Butter Puddings

mint, crushed cocoa sable