Dinner Menu

Saturday, May 28th, 2016

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Smaller Plates

12.

Chilled Overwintered Carrot Soup

Berle yogurt, white verjus, honey and bulgur 

Mighty Food Farm Leaf Lettuces

Animal Farm buttermilk, croutons 

Colfax Farm Arugula and Hay Maker’s Special

spiced hazelnut, carrots, lemon vinaigrette

Beef Chorizo, Bean and Squid Tacos

almond romesco, romaine, jalapeno crema 

Chicken Liver and Almond Pate

chutney, pickle, mustard and toast 

Rhode Island Skate Wing Fritters

tartar sauce, celery, young greens

Pork Fried Rice and Becket Duck Egg

bok choi, soy, scallions, sesame

Radish “Caesar” Salad

potatoes, crumbled egg, garlic crumb

Toast of White Bean and Broccoli Raab

pine nut and radish top pesto

Mill River Young Lettuces

pumpkin seeds, avocado and chili vinaigrette 

sourdough toasts (3.)

 

Larger Plates

25.

Spiced +Seared Lamb Neck and Leg

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

Chicken and Crimini Mushroom Meatballs

shallot puree, Four Star farm spelt berries

Pan Roasted Washington State Steelhead Trout

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

Braised NEFF Beef

carrot and black pepper BBQ, grits, smoked kale and slaw

  

Pasta

15./22.

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

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

 Orecchiette, braised chicken, chilies, ricotta, Parmesan and spinach

 

Sweet

10.

Hill Spring Goat Milk Panna Cotta

butter crunch and rhubarb honey

Frozen Milk Chocolate Mousse

lime curd, salted macadamia and cocoa “soil”, banana