Dinner Menu
Tuesday, April 8th, 2014
Leaves and Salads
10.
Berry Patch Spinach and Mill River Mustard Greens
pork crouton, pickles
Early Spring Kale and Green Bean
farro, currants, walnuts, cucumber and mint
Green Leaf Caesar
buttered crumbs, Dave’s Caesar dressing and pecorino
Purple Carrots, Hydro Sorrel and Golden Beets
pistachio, bitter chicory, poppy
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 slaw
Slow Poached Farm Egg
hash of potato, pollock and herbs
Bruschetta of Green Peas and Potato
green olives, chili flake, parsley, and arugula
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, ricotta, Parmesan and EVOO
Orecchiette, NEFF beef shank Bolognese, toasted crumbs
Gruyere spaetzle, caraway, corned beef, cabbage and mustard
Large Plates
25.
Creekstone Farms Butcher’s Steak
mushrooms and onions, “steak sauce,” crumble fries
Spicy Stew of Monk Fish and Mussels
tomato, saffron, harissa, capers and quinoa
Roasted New England Pork Loin
petite stew of navy beans and arugula
Sautéed Canadian Duck Breast
kimchi, pineapple, scallions and ginger fried rice