Dinner Menu
Friday, March 21st, 2014
Small Plates
10.
Pear, Frisee, Brie and Chamomile Salad
hazelnuts, cranberries
“Queso Fritto” Tacos
almond romesco, jalapeno and lime dressed slaw
Smoked Rabbit and Pork Terrine
pickled peach salad, farro and basil
Broccoli and Toasted Quinoa Soup
Berleberg cheese and fried garlic
Wilted Berry Patch Spinach Salad
bacon, soft poached egg and Brussels sprouts
Pate of Idaho Trout
horseradish, potato, dark rye and black pepper
Swordfish Salad “Bruschetta”
green olives, chilies and broccoli rabe leaves
Cucumber and Papaya Salad
chopped rock shrimp vinaigrette, peanuts, mint
Creekstone Corned Beef
warm lentils and mustard, sauerkraut
sourdough toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, ricotta, Parmesan and EVOO
Spaetzle, mushrooms, barley, brown butter, pecorino and bitter greens
Braised chicken and semolina “dumplings”, sage, garlic and butter
Orecchiette, lamb and eggplant ragout, Berle Farm yogurt
Large Plates
25.
Chesapeake Bay Wild Striped Bass
young green beans, herbs, crème fraiche and fingerling potatoes (30.)
Rhode Island Pollock
clam and white bean “chowder”, fennels
Brimfield Chicken Breast
kim chi fried rice, scallion and bok choy
Roasted Vermont Quail
peas, ham, carrots and pistachio