Dinner Menu
Friday, April 4th, 2014
Leaves
10.
Berry Patch Spinach
hazelnuts, grapes, Berleberg and herbs
Early Spring Kale and Hydro Sorrel
farro, currants, walnuts, cucumber, mint
Green Leaf Caesar
buttered crumbs, Dave’s Caesar dressing and pecorino cheese
Small Plates
10.
Fried Oyster Mushroom Tacos
almond braised button mushroom, green chili and tomatillo salsa verde
Pate of Farm Raised Idaho Trout
horseradish, crushed egg and lentils
Crispy Pork Terrine
yam pickle, potato salad
Savory Yogurt Panna Cotta
pear, golden beets, pistachio
Rabbit and Pork Country Terrine
pickles, chutney, mustard and toast
Bruschetta of Green Peas and Potato
green olives, chili flake, parsley and arugula
Eggplant and Lamb Ragout
couscous, Berle Farm yogurt, slow poached egg
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, ricotta, Parmesan and EVOO
Spaetzle, corned beef, cabbages, Gruyere and caraway
Orecchiette, braised veal, pine nuts and arugula pesto
Large Plates
25.
Creekstone Farms Butcher’s Steak
mushrooms and onions, “steak sauce,” roasted fingerlings
Fricassee of Rhode Island Monkfish
cauliflower, caper, chicory and brown butter
Quick Cured Pork Loin
French navy beans, pork shank, thyme and arugula
Pan Roasted Canadian Duck Breast
fennel, wild blueberries, ginger fried rice and red beets