Dinner Menu
Saturday, May 9th, 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 frisee
Berry Patch Tuscan Kale Salad and Broccoli Hearts
carrot and sour cream vinaigrette, raisins, pecans, popped amaranth
Salad of Daikon and Cucumber
sesame and peanut butter dressing, scallions
Young Carrots
purple carrot puree, warm chevre, toasted honey crumbs
Small Plates
10.
Clam Chowder and Chinese Peppercorns
pickled baby corn and fried potatoes
Chickpea and Eggplant Soup
couscous, lemon and olive oil
Steamed PEI Mussels
spicy tomato-bacon brodo and sweet potato
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.
Spaghetti, ramp “carbonara”, black pepper, crumbs, Parmesan
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.
Slow Poached Breast of Vermont Chicken
curried rice, pickled shrimp, celery, peppers and onions
Seared Long Island Bluefish
crimini mushroom, grapes, buttered matzo, horseradish, watercress
NEFF Butcher’s Steak
green olive and citrus, white beans, broccoli, portabella
Chef de Cuisine – Raymond Stalker Chef/Owner – Bjorn Somlo