Dinner Menu
Thursday, March 27th, 2014
Small Plates
10.
Fried Chicken Salad
frisee, smoked blue cheese vinaigrette 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 and Rock Shrimp
carrot puree, potato chips, horseradish and parsley
Quail Thigh and Breast
poached pears, quatre d’epice, ginger and beets
sourdough toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, ricotta, Parmesan and EVOO
Spaetzle, corned beef, saurkraut and potatoes
Couscous, lamb and eggplant, Berle Farm yogurt
Orecchiette, braised veal and arugula pesto
Large Plates
25.
Creekstone Farms Butcher’s Steak
collard greens, fried potato, ham and parsley
Sautéed Skate Wing
clam and white bean “chowder”, fennels
Brimfield Chicken Breast
peas and carrots, fines herbes, and pine nuts
Pan Roasted Duck Breast
walnuts, onion and bulgur salad, mushroom ragout