Dinner Menu
Saturday, March 22nd, 2014
Small Plates
10.
Pear, Frisee, Brie and Chamomile Salad
hazelnuts, cranberries
“Queso Fritto” Tacos
almond romesco, jalapeno and lime dressed slaw
Broccoli and Toasted Garlic Soup
quinoa, Berleberg
Smoked Rabbit and Pork Terrine
pickled peach salad, farro and basil
Fish “Chowder”
sausage, kale and dill
Wilted Berry Patch Spinach Salad
lentils, corned beef, crispy potatoes, a slow poached egg
Pate of Idaho Trout
horseradish, potato, dark rye and black pepper
Swordfish Salad “Bruschetta”
green olives, chilies and broccoli rabe leaves
Cucumber and Papaya
chopped rock shrimp vinaigrette, peanuts, mint
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.
Creekstone Farms Butcher’s Steak
young green beans, herbs, crème fraiche and fingerling potatoes
Sautéed Rhode Island Pollock
clam and white bean “chowder”, fennels, bulgur wheat
Brimfield Chicken Breast
kim chi fried rice, garlic chives and bok choy
Roasted Vermont Quail
peas, ham, carrots and pistachio