Dinner Menu
Thursday, April 10th, 2014
Leaves and Salads
10.
Warm Berry Patch Spinach and Duck Breast
pear, bitter greens, cranberries and hazelnuts
Early Spring Kale and Green Beans
farro, currants, walnuts, cucumber and tarragon
Raw Broccoli and Green Olive Caesar
croutons, Dave’s Caesar dressing and pecorino
Roasted Carrots, Hydro Sorrel and Golden Beets
pistachio, bitter chicory, poppy and Berle yogurt
Small Plates
10.
Fried Oyster Mushroom Tacos
almond braised button mushroom, green chili and tomatillo salsa verde
Red Beet and Berle Farm Yogurt Soup
spiced pickled onion
Brimfield Chicken Liver and Peanut Butter Pate
pretzel, grape jelly, smoked mustard “pesto” and toasts
“Jalapeno Poppers”
petite spicy crab and carrot slaw
Slow Poached Farm Egg
hash of potato and pollock, spicy greens, herbs
Corned Beef Rueben Toast
Gruyere, mustard and sauerkraut
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, ricotta, Parmesan and EVOO
Orecchiette, NEFF beef shank Bolognese, toasted crumbs
Strozzapreti, cauliflower mac n’ cheese, peas from the freezer
Large Plates
25.
Creekstone Farms Butcher’s Steak
mushrooms and onions, “steak sauce,” crumble fries
Stew of Striper and Mussels
tomato, saffron, harissa, fennel and quinoa, toast
Roasted New England Pork Loin
petite stew of navy beans and arugula
Avair Farm Chicken Breast
spicy peanut puree, jasmine rice, broccoli rabe and cilantro