Dinner Menu

Saturday, May 14th, 2016

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Smaller Plates

Might Food Farm Carrot Tartare

curried cashew crema, oranges, pea shoots

 Parmesan Brodo and Farro “Porridge”

poached egg, kale and sundried tomato

Toasted Tortilla and Chipotle Soup

chicken, avocado, sour cream, black beans

Fried Haddock Tacos

almond romesco, bacon dressed lettuces, jalapeno

 Red and Green Leaf Lettuce

AF buttermilk, carrots, croutons

Veal Pastrami Hash

Alsatian mustard and Black Duck Farm duck egg

 Pulled Pork Toast

habanero BBQ, fried sweet pickles, slaw

Chicken Liver and Almond Pate

cherry chutney, onion mustard and pickles

Marinated Delftree Mushrooms

lentils, garlic, frisee and shallot

Mill River Young Lettuces

seeds, red wine vinegar, toasted amaranth

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, spicy mussels, celery, lemon, white wine, crumbs

 Pizzichi di Farro, braised chicken and green olives, Pecorino

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