Dinner Menu
Tuesday, April 15th, 2014
Leaves
10.
Early Spring Kale and Green Beans
farro, golden raisins, pumpkin seeds, mint and cucumber
Raw Broccoli and Green Olive Caesar
green leaf, crushed potato chips
Berry Patch Spinach
spiced yogurt, walnuts, shaved fennel and pear
Mill River Young Mustard Greens
caramel braised Niman Ranch pork, sticky rice, soy beans
Small Plates
10.
Tacos of Veal Chorizo and Egg
slaw, pickled jalapeno and almond romesco
Corned Beef Hash
slow poached egg
Golden Beet and Berle Farm Yogurt Soup
pickled onion and ginger
Mousse of Trout and Cream Cheese
lentil salad, celery, horseradish and toasted bagel
Chicken Liver, Apple and Matzo Pate
pickled shallot, orange and toasts
Toast of Roast Beef and Tongue
roasted peppers, caramelized onions, young pecorino and sun dried tomatoes
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, High Lawn ricotta, Parmesan and EVOO
Linguini, clam “cream”, herbs and toasted crumbs
Orecchiette, cauliflower mac n’ cheese, peas from the freezer
Large Plates
25.
Creekstone Farms Butcher’s Steak
roasted onions, purple carrot puree and arugula
Pan Roasted Farm Raised Idaho Trout
pine nut milk, escarole, green beans and tarragon
Abair Farm Chicken Breast
spicy peanut puree, jasmine rice, broccoli and cilantro
Seared Pork Loin
creamy grits, spinach and pork jus