Dinner Menu

Tuesday, April 15th, 2014

Leaves

10.

Early Spring Kale and Green Beans

farro, golden raisins, pumpkin seeds, mint and cucumber

Raw Broccoli and Green Olive Caesar

green leaf, crushed potato chips

Berry Patch Spinach

spiced yogurt, walnuts, shaved fennel and pear

Mill River Young Mustard Greens

caramel braised Niman Ranch pork, sticky rice, soy beans

 

Small Plates

10.

Tacos of Veal Chorizo and Egg

slaw, pickled jalapeno and almond romesco

 

Corned Beef Hash

slow poached egg

 

Golden Beet and Berle Farm Yogurt Soup

pickled onion and ginger

Mousse of Trout and Cream Cheese

lentil salad, celery, horseradish and toasted bagel

Chicken Liver, Apple and Matzo Pate

pickled shallot, orange and toasts

Toast of Roast Beef and Tongue

roasted peppers, caramelized onions, young pecorino and sun dried tomatoes

semolina toasts (3.)

Pasta

15./22.

Penne, roasted tomatoes, High Lawn ricotta, Parmesan and EVOO

Linguini, clam “cream”, herbs and toasted crumbs

Orecchiette, cauliflower mac n’ cheese, peas from the freezer

 

Large Plates

25.

Creekstone Farms Butcher’s Steak

roasted onions, purple carrot puree and arugula

 

Pan Roasted Farm Raised Idaho Trout

pine nut milk, escarole, green beans and tarragon

 

Abair Farm Chicken Breast

spicy peanut puree, jasmine rice, broccoli and cilantro

Seared Pork Loin

creamy grits, spinach and pork jus