Dinner Menu

Saturday, May 7th, 2016

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Smaller Plates

12.


Root Cellared Carrot “Steak”

cashews, carrot kraut and curry

Mighty Food Farm Spinach Croquettes

smoky tomato jam, button mushroom escabeche

 Fried Potato and Colfax Bean Tacos

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

Red and Green Leaf Lettuces

Animal Farm buttermilk, peppered croutons

Roasted Delftree Mushroom Salad

kale, sundried tomato, black olives and Parmesan

Vermont Radish and Generic Cucumber

tahini, bulgur and Berle Farm yogurt

Roasted Broccoli and Vidalia Soup

Manchego, black pepper and balsamic

Farm Raised Idaho Trout Mousse

wasabi tobiko, pickled celeries, upland cress

Veal Pastrami Hash

Black Duck Farm 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, parsley, more radish, blanched celery

Scallion, Shiitake and Pork Meatballs

kimchi puree, crispy rice, Mighty Food Farm bok choi

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, pecorino

 Linguini, braised chicken drums, green olive, mustard greens, crumbs

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

Penne, roasted tomato, ricotta, Parmesan and EVOO

  

Sweet

10.

Coconut and Milk Chocolate “Mound”

banana, cocoa sable, macadamia and banana mousse

Vietnamese Peanut Butter and Ginger Pudding

lime crème anglaise, Rice Krispie’s, Thai basil, mint and fish sauce peanut brittle

Apricot and Pistachio Carrot Cake

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