Dinner Menu

Friday, June 3rd, 2016

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Smaller Plates

12.

Grilled Hadley Asparagus

green olive and almond romesco, feta and sherry

 Chilled Overwintered Carrot Soup

Berle yogurt, white verjus, honey and bulgur

 Mighty Food Farm Leaf Lettuces

Animal Farm buttermilk ranch, croutons

 Colfax Farm Arugula and Hay Maker’s Special

spiced hazelnut, carrots, lemon vinaigrette

 Smoked Steelhead Trout and Upland Cress

fried egg ‘ravigot’, spelt berries, tarragon vinegar

 Saffron, Cod and Potato Fritters

tartar sauce, young greens

Delftree Oyster and Shiitake Mushroom Fried Rice

MFF bok choi, soy, scallions, ginger, duck egg

Radish “Caesar” Salad

potatoes, crumbled egg, garlic crumb

Croquettes of Misty Knoll Chicken Wing Confit

Hosta Hill kimchee and peanut butter

Pancetta Roasted Breakfast Radish

one hour egg, whey braised greens, parmesan

 sourdough toasts (3.)


Larger Plates

25.

 Misty Knoll Chicken and Caper Meatballs

“creamed” spinach and orzo, button mushrooms, more spinach

Pan Roasted Montauk Bluefish

marinated carrots, gochu kraut, mint, pea shoots, coconut milk, carrot and coriander puree

Seared NEFF Flank Steak

broccoli and potato hash, Havarti, “steak sauce” and up-land cress

Pork Schnitzel

mustard spaetzle, smoked kale, pickled chive blossoms, more mustard


Pasta

15./22.

Linguini, arugula and pine nut pesto, braised chicken, ricotta, Parm

Bucatini, sweet pea and asparagus “carbonara,” black pepper, Valtellina Casera, egg

 Orecchiette, rock shrimp sausage, broccoli rabe, garlic crumbs


Sweet

10.

Hill Spring Goat Milk Panna Cotta

butter crunch and rhubarb honey

Frozen Milk Chocolate Mousse

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

Farmer Ground Buckwheat Banana Bread

cream cheese, coconut and cinnamon