Dinner Menu

Wednesday, May 25th, 2016

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Smaller Plates

12.

Young Lettuces from Vermont

red wine vinegar, poppy seeds, toasted amaranth

Black Bean and Sweet Potato Soup

cumin, avocado mousse, fried tortilla

 MFF Leaf Lettuces

Animal Farm buttermilk, croutons

 Warm Lee Farms Lemon Ricotta

carrots, radish, savory hazelnut crumb

 Pulled Pork Taco

almond romesco, slaw, bodega jalapeno

Chicken Liver and Almond Pate

cherry chutney, onion balsamic and pickles

Slow Poached Mill River Farm Egg

warm salad of lentils, bacon, Berleberg and frisee

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, scallions, sesame

Toast of Monterey Chevre and Pea Pistou

shaved radish, tarragon vinegar, cured yolk


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

Braised NEFF Beef

carrot and black pepper BBQ, grits, smoked kale, fried onions


Pasta

15./22.

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

Pizzichi di Farro, braised rabbit, arugula and sunflower seed pesto

Linguini, barley and button mushroom “Bolognese”, Parmesan

Orecchiette, havarti, cheddar and broccoli mac n’ cheese


Sweet

10.

Hill Spring Goat Milk Panna Cotta

butter crunch and rhubarb honey

Berle Farm Dark Chocolate Yogurt

caramel, coffee, hazelnut and coconut granola, raspberry

Yeasted Marzipan Roll

crème anglaise, crème fraiche, dark chocolate, poppy and currant