Dinner Menu

Friday, May 20th, 2016

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 Smaller Plates

12.

Young Lettuces

Berle Farm yogurt, tahini, maple walnut granola

Fried Rhode Island Squid Tacos

almond romesco, pimenton lettuces, jalapeno

 MFF Red and Green Leaf Lettuces

Animal Farm buttermilk, croutons

Shaved Radish and Arugula Caesar

potato, egg and garlic crumbs

Mighty Food Farm Carrots and Oranges

pistachios, frisee, poppy seed crème fraiche

Mill River Chicken Boudin Fritters

black bean crema and shaved romaine

Chicken Liver and Almond Pate

cherry chutney, balsamic onion and pickles

Toast of NEFF Pork Shoulder

habenero bbq, pickles, slaw

Massaged Kale and Green Garlic Vinaigrette

black olives, tomato jam, torn bread and pecorino

Veal Pastrami Hash

Black Duck Farm duck egg, lentils, carrot hot sauce


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

Rhode Island Skate Wing

peas, spinach, lemon, parsley, chives, buttered crumbs, green garlic

Pan Roasted NEFF Flank Steak

potatoes, roasted broccoli, shallot, steak sauce


Pasta

15./22.

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

Penne, crushed peas from the freezer, ham, ramp vinegar and chevre

Linguini, barley and button mushroom “bolognese”, Parmesan

Orecchiette, Havarti and broccoli mac n’ cheese


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