Dinner Menu
Sunday, April 26th, 2015
Leaves and Vegetables
12.
Confit of Portabella Mushroom and Spinach
fried garlic, roasted scallion emulsion, sesame seeds
Berry Patch Kale Salad
carrot juice and sour cream vinaigrette, pecans, apricots, raisins, amaranth
Marinated Eggplant and Piave
white beans, cubanelle peppers, pickled fennel and croutons
Beet and First of the Season Chevre “Tartare”
mango, grains of paradise, sherry and frisee
Chickpeas and Too Many Herbs
tomato vinaigrette, spiced yogurt, saffron, currants and bulgur
Small Plates
10.
Tea Sandwich of Cod, Shrimp and Tobiko
crusts off store bought white bread, red onion and aioli
“Chopped” Duck Liver Pate
walnuts, Manischewitz pickled egg, celery, mustards, toast
Salad of Arctic Char Gravlax
apple, horseradish, dill, sour cream, cucumber
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan
Campanelle, garlic, chopped clams, wilted escarole, Vermont butter
Cavatelli, arugula – pistachio pesto, carrots, feta
Shells, mac + cheese of Cricket Creek’s Maggie’s Reserve and cauliflower
Orecchiette, pork belly, lentils, crimini mushrooms, “canned” tomato
Large Plates
26.
Six Mates Shrimp
couscous, Montauk squid, fennel, green beans, green olives and orange
Roasted Vermont Chicken Thighs
melted French cabbage, red wine braised purple carrots, potato
Chef de Cuisine – Raymond Stalker Chef/Owner – Bjorn Somlo