Dinner Menu
Wednesday, April 9th, 2014
Leaves and Salads
10.
Berry Patch Spinach and Mill River Mustard Greens
pork crouton, pickles
Early Spring Kale and Green Beans
farro, currants, walnuts, cucumber and mint
Raw Broccoli and Green Leaf Caesar
buttered crumbs, Dave’s Caesar dressing and pecorino
Purple 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
Bruschetta of Corned Beef
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
Spicy Stew of Striper and Mussels
tomato, saffron, harissa, fennel 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