Dinner Menu
Tuesday, May 5th, 2015
Leaves and Vegetables
12.
Button Mushroom and Slow Poached Egg
snow peas, charred ramp vinaigrette and short grain rice
Baby Corn and Clam “Chowder”
Chinese peppercorns, watercress, scallion
Fried Garlic and Spinach “Tartare”
French mustard, poached shiitakes, cucumber and sesame
“Hash” of Daikon and Idaho Potato
duck confit, poached Six Mates shrimp
Small Plates
10.
“Chopped” Duck Liver Pate
walnuts, pickled egg, mustards, toast
Mousse of Farm Raised Idaho Trout
pickled lettuces, horseradish, ryes, dill, toasts
Soup of Chick Peas and Eggplant
couscous, fennel, orange and yogurt
Black Pepper Fried Chicken Thighs
aioli, honey
Spring Rolls of Braised Montauk Squid and Pork Sausage
pineapple and chili vinegar, Chinese mustard
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan
Spaghetti, sweet pea, Crowdie and pistachio pesto, pea shoots
Orecchiette, pancetta, kale, lentils, “canned tomatoes”, pecorino
Carrot cavatelli, brown butter, parsley, braised rabbit and farro
Large Plates
26.
Slow Poached Breast of Vermont Chicken
melted French cabbage, purple carrot puree, herbs and fennel
Fried Cheeks of Icelandic Cod
mussels, tomato-bacon brodo, green beans and sweet potato
Vaguely Asian Marinated Skirt Steak
peanut fried rice, broccoli, red pepper and celery
Chef de Cuisine – Raymond Stalker Chef/Owner – Bjorn Somlo