Dinner Menu

Thursday, May 26th, 2016

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 Smaller Plates

12.

Young Lettuces from Vermont

red wine vinegar, poppy seeds, toasted amaranth

Colfax Black Bean and Sweet Potato Soup

cumin, avocado mousse, fried tortilla

MFF Leaf Lettuces

Animal Farm buttermilk, croutons

Marinated Carrot and Radish

Lee farms ricotta, spiced hazelnut “sand”, lemon

Beef Chorizo, Bean and Squid Taco

almond romesco, romaine, jalapeno crema

Chicken Liver and Almond Pate

cherry chutney, mustard and pickles

Rhode Island Skate Wing Fritter

tartar sauce, celery

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 White Bean and Broccoli Raab

pine nut and radish top pesto

Sourdough 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 and more criminis

Pan Roasted Washington State Steelhead Trout

Ronnybrook crème fraiche and arugula pistou, beets, farro, lemon

Pan Roasted NEFF Flank Steak

potato, broccoli, smoked kale and steak “sauce”

  

Pasta

15./22.

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

Pizzichi di Farro, braised rabbit, bitter green and sunflower seed pesto

Orecchiette, barley and button mushroom “Bolognese”, Parmesan

 

Sweet

10.

Hill Spring Goat Milk Panna Cotta

butter crunch and rhubarb honey

Yeasted Marzipan Roll

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