Dinner Menu
Sunday, April 12th, 2015
Leaves and Vegetables
12.
Green Beans and a Slow Poached Farm Egg
frisee, crushed ritz, sherry, whole grain mustard
Berry Patch Kale Salad
pickled red cabbage, apricot, walnut, amaranth and EVOO
Local Spinach, “Curds and Whey”
red wine, Parmesan and whey brodo, fresh cheese, hazelnuts and toast
Button Mushroom and Berle Farm Crowdie “Blintz”
burnt vegetable jus, parsley salsa verde and pistachio
Watercress and Rainbow Carrots
white miso, sesame, peanut
Small Plates
10.
Roasted Chicken and Schmaltz Sausage Tea Sandwich
crust off store bought white bread, onions and aioli
Confit of Florida Rock Shrimp
bacon and tomato jam, horseradish, herbs and celery
Smoked Anchovy and Haddock Soup
corn from the freezer, potato and capers
Salsa Roja Braised Pork Tacos
almond romesco, bodega jalapeno and slaw
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan
Shells, cauliflower “mac n’ cheese” and garlic crumbs
Spaghetti, sweet pea and basil pesto, feta, more peas
Orecchiette, spicy Italian sausage, sundried tomatoes, kale and Piave
Large Plates
26.
Poached and Roasted Tender of Koch Farm Turkey
apple, turnip latke, royal trumpet mushroom, buttered matzo and pea shoots
Seared Icelandic Cod
potato, caramelized onion and celery broth, chicory, lemon, carrots
Marinated Round of Domestic Lamb
couscous, cumin, tomato, orange and fennel
Chef de Cuisine – Raymond Stalker Chef/Owner – Bjorn Somlo