Dinner Menu

Friday, May 6th, 2016

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Smaller Plates

12.

Root Cellared Carrot “Steak”

cashews, pea shoots, Hosta Hill curry kraut

Mighty Food Farm Spinach Croquette

smoky tomato jam, button mushroom escabeche

 Fried Potato and Colfax Bean Tacos

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

 Red and Green Leaf Lettuces

AF buttermilk, carrots, peppered croutons

 Roasted Delftree Mushroom Salad

kale, sundried tomato, black olives and Parmesan

Generic Cucumber and Vermont Radish

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

Veal Pastrami Hash

sunny side up duck egg, lentils, Alsace mustard

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, blanched celery

 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


Pasta

15./22.

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

 Orecchiette, braised chicken drums, green olive, mustard greens, pecorino

Linguini, 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