Dinner Menu

Thursday, May 5th, 2016

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 Smaller Plates

12.

Local Carrots and Hosta Hill Curry Kraut

roasted cashews, pea shoots and more curry

Mighty Food Farms Spinach

onion and Crowdie vinaigrette, pumpkin seeds

Fried Potato and Colfax Bean Tacos

almond romesco, cabbage, sour cream, “taco sauce”

 Red and Green Leaf Lettuces

AF buttermilk, carrots, peppered croutons

 Roasted Delftree Mushroom Salad

potato, shallot, garlic and frisee

Vermont Radish and Generic Cucumber

tahini, bulgur and Berle Farm yogurt

 Roasted Broccoli and Shallot Soup

Manchego cheese, black pepper and balsamic

 Idaho Trout and Cream Cheese Mousse

wasabi tobiko, pickled celeries, upland cress

Skate Wing Fritters

pickled aioli, young lettuces

Young Mill River Farm Greens

seeds, red wine vinegar and popped amaranth

semolina toasts (3.)


Larger Plates

25.

Pan Roasted Idaho Trout

smoked onion braised kale, radish top pistou, more radish, Mill River micros greens

 Scallion, Shiitake and Pork Meatballs

kimchi puree, crispy rice, seared bok choi tops, pickled stems

Seared NEFF Flank Steak

roasted broccoli and cubanelle peppers, russet potato, steak jus

 Breast of Mill River Chicken

basil-leek and millet “risotto”, spinach, pine nuts

Sliders of Butter Braised Chicken Thighs, broccoli, fried oysters, too much garlic and lettuces (15.)


Pasta

15./22.

Pizzichi di Farro, turnip green and sunflower seed pesto, Parmesan

 Bucatini, ragout of lamb, red wine, sundried tomatoes, green olives and pecorino

Orecchiette, crushed peas from the freezer, ham, pickled ramps and chevre


Sweet

10.

Coconut and Milk Chocolate “Mound”

banana, cocoa sable, macadamia and banana mousse

Apricot and Pistachio Carrot Cake

carrot-mel, tart apricot jam, pistachio butter and chevre