Dinner Menu

Wednesday, May 18th, 2016

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Smaller Plates

12.

Green Kale and Bread Salad

pecorino, olives, sun dried tomatoes

Fried Haddock Tacos

almond romesco, bacon dressed lettuces, jalapeno

 MFF Red and Green Leaf Lettuces

Animal Farm buttermilk, croutons

Shaved Radish and Broccoli Stem Ceasar

potato, egg and garlic crumbs

Mighty Food Farm Carrots and Oranges

pistachios, frisee, poppy seed crème fraiche

Toasted Tortilla and Chipotle Soup

braised chicken, avocado, black beans

Chicken Liver and Almond Pate

cherry chutney, onion mustard and pickles

Roasted Maitake and Oyster Mushrooms

farro, parmesan brodo, garlic chives

Young Lettuces

miso vinaigrette, sesame seeds, soy

semolina toasts (3.)


Larger Plates

25.

Spiced +Seared Lamb Neck and Leg

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

 Chicken and Crimini Mushroom Meatballs

marsala, Four Star farm spelt berries, arugula and more criminis

“Baked” Icelandic Cod

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

Pan Roasted NEFF Flank Steak

truffled potatoes, broccoli, roasted Vidalia, steak jus

Pulled Pork Sliders, last season’s habanero hot sauce, pickles, slaw and potato salad (15.)


Pasta

15./22.

Campanelle, 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

Linguini, tomato and button mushroom “barley-nese”, Parmesan


Sweet

10.

Hill Spring Goat Milk Panna Cotta

walnut meringue cake, rhubarb honey, oranges

Berle Farm Dark Chocolate Yogurt

caramel, coffee, hazelnut and coconut granola, raspberry