Dinner Menu
Wednesday, March 26th, 2014
Small Plates
10.
Poached Pear Salad
arugula, blue cheese and black pepper
Chicken Carnitas Taco
almond romesco, pickled jalapeno and lime dressed slaw
Charcuterie Plate
chicken liver pate, rabbit and pork terrine, mustard, jams and pickles
Salt Cod and Potato Soup
bacon and chives
Wilted Berry Patch Spinach Salad
lentils, mustard, crispy potatoes, a slow poached egg
Swordfish and Trout “Bruschetta”
chilies and broccoli rabe leaves, pickles
Broccoli and Olive Salad
cucumbers, red wine vinaigrette and rosemary
Montauk Fluke Sausage
carrot puree, potato chips, horseradish and parsley
Rabbit and Collard Green Stew
bbq black-eyed peas and sour cream
sourdough toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, ricotta, Parmesan and EVOO
Spaetzle, corned beef, sour kraut and potatoes
Couscous, lamb and eggplant, Berle Farm yogurt
Orecchiette, mushroom ragout, bitter greens and Pecorino
Large Plates
25.
Creekstone Farms Butcher’s Steak
fingerling potatoes, haricot vert and fines herbes
Sautéed Rhode Island Pollock
clam and white bean “chowder”, fennels, Ritz crackers
Brimfield Chicken Breast
kim chi fried rice, garlic chives and bok choy
Roasted Vermont Quail
pine nuts, sweet onions, peas and ham