Dinner Menu

Saturday, May 21st, 2016

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Smaller Plates

12.

Young Lettuces from Vermont

Berle Farm yogurt, tahini, maple walnut granola

Vinegar Stewed Pork Belly and Mushroom Tacos

almond romesco, slaw, jalapeno

 MFF Red and Green Leaf Lettuces

Animal Farm buttermilk, croutons

Toast of White Beans, Pine Nuts and Radish

radish top pesto, Parmesan, lemon

Mighty Food Farm Carrots and Oranges

pistachios, frisee, poppy seed crème fraiche

Mill River Chicken Boudin Fritters

black bean crema, pepper jam and shaved romaine

Chicken Liver and Almond Pate

cherry chutney, balsamic onion and pickles

Farro and Parmesan “Porridge”

kale, one hour egg, fried onions, cured yolk

Massaged Kale and Green Garlic Salad

black olives, tomato jam, torn bread and pecorino

Veal Confit Fried Rice and Duck Egg

grilled bok choi, miso emulsion, scallions, sesame


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, ramp vinegar and chevre

Linguini, barley and button mushroom “Bolognese”, Parmesan

Orecchiette, havarti, cheddar 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

Farm Ground Buckwheat Crepes

pumpkin seed “nutella”, maple syrup, cocoa crumbs and crème anglaise