Dinner Menu
Sunday, May 10th, 2015
Leaves and Vegetables
12.
Button Mushroom and Slow Poached Egg
peas, charred ramp vinaigrette, chives and bulgur wheat
Fried Garlic and Spinach “Tartare”
French mustard, shiitakes and cucumber
Salad of Radish and Frisee
sour cream and white balsamic dressing, popped amaranth
Young Carrots
purple carrot puree, warm chevre, toasted honey crumbs
Small Plates
10.
Broccoli Heart and Braised Steak Soup
caper, fried potato
Steamed PEI Mussels
spicy tomato-bacon brodo
Eggrolls of Braised Squid and Pork
Chinese mustard, pineapple
Tea Sandwich of Cod Salad
celery, red onion, buttermilk, romaine and store bought white bread
Charcuterie
BBQ Rabbit Sausage, corn Trout Mousse, pickled lettuces Duck Liver Pate, walnut
Pasta
15./22.
Penne, High Lawn ricotta, ramp “crema”, black pepper and crumbs
Pizzichi di Farro, spicy Italian sausage, Swiss chard, chopped clams
Orecchiette, pancetta, kale, lentils, “canned tomatoes”, pecorino
Carrot cavatelli, brown butter, parsley, braised rabbit, farro
Large Plates
26.
Vermont Chicken Thigh
ginger curry, fried baby corn, braised chicken, sweet peppers
NEFF Butcher’s Steak
crimini mushroom and buttered matzo, horseradish, watercress, carrot puree
Six Mates Shrimp
petite stew of green olive, citrus, white beans and pickled fennel
Chef de Cuisine – Raymond Stalker Chef/Owner – Bjorn Somlo