Dinner Menu

Saturday, June 4th, 2016

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 Smaller Plates

12.

Grilled Hadley Asparagus

green olive and almond “pistou”, feta and sherry

 Mighty Food Farm Leaf Lettuces

Animal Farm buttermilk ranch, croutons

 White Verjus Poached Carrots

Ronnybrook yogurt, honey, bulgur, mint

Toast of White Bean and Broccoli Rabe

pistachio pesto

 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

Red 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

slow poached egg, whey braised greens, parmesan

Beef Tongue “Carnitas” Tacos

almond romesco, jalapeno crema and cliantro

 sourdough toasts (3.)


Larger Plates

25.

 Braised NEFF Beef

carrot and black pepper BBQ, grits, collard greens and crumbled corn bread

Brined and Roasted Pork Loin Schnitzel

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

Chicken and Caper Meatballs

creamed spinach and orzo, asparagus and more spinach

“Pastrami” of Upstate Veal Breast

potatoes, carrots, cabbage and caraway


Pasta

15./22.

Linguini, arugula and pine nut pesto, braised chicken, Parmesan

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

 Orecchiette, rock shrimp sausage, broccoli rabe, garlic crumbs


Sweet

10.

Frozen Milk Chocolate Mousse

raspberry, salted macadamia and cocoa “soil”

Farmer Ground Buckwheat Banana Bread

cream cheese, coconut and cinnamon