Dinner Menu
Sunday, March 29th, 2015
Leaves and Vegetables
12.
Broccoli, Leek and Millet Risotto
smoked gouda, pickled onions and buttered Ritz
Marinated Young Rainbow Carrots
miso emulsion, sesame seeds, watercress, pea shoots, cucumber
Green Beans and Frissee
fried onions, sour cream, dill, walnuts and black pepper
Small Plates
10.
Pork Wontons
sweet and sour pork dashi, radish, cilantro
Salad of Maine Lamb and Whipped Feta
chickpea falafel, oranges, charred eggplant and bulgur wheat
Braised NEFF Pork Tacos
slaw, bodega jalapenos
Slow Poached Mill River Farm Egg
braised beef, button mushrooms, toasted parmesan and porcini
Swedish Turnip and Swiss Cheese Fritter
roasted vegetable jus, curly kale and pickled cabbage
Toast of Smokey Poached Steelhead
lettuces and pickles
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan
Cream cheese cavatelli, sweet pea and mint pesto, ham, more peas
Spaghetti, “mac + cheese” of cauliflower gratin, garlic crumbs
Pizzichi di Farro, pork sausage, white beans and spinach
Large Plates
26.
Koch Farm Turkey Tender
roasted potatoes, Brussels sprouts, mustard and fennel
Six Mates Shrimp
slow cooked grits, salt cod and not very local corn chowder, green onion
“Bacon” Pork Chop
lentils, broccoli, maple
Chef de Cuisine – Raymond Stalker Chef/Owner – Bjorn Somlo