Dinner Menu
Saturday, February 20th, 2016
Smaller Plates
12.
Delftree Button Mushroom Pate
pickles, mustard and toasts
Fried Brussels Sprouts
smoked pork loin, Mill River poached egg, cheddar
Roasted and Pickled Mighty Food Farm Beets
orange, coriander, feta, poppy and pumpkin seeds
Slow Roasted Carrots
blue cheese, celery and hot sauce
Whitefish and Smoked Steelhead Roe Toast
toasted dill brioche, crème fraiche, red onion
Generic Romaine
creamy Parmesan and green olive, more Parmesan
Beef Chili and Cheese Taco
almond romesco, chipotle pimento, lettuce
Cauliflower and Potato Soup
High Lawn cream, garlic and thyme
Mackerel Salad
winter vegetable “slaw”, horseradish, young greens
Bone Marrow and Red Wine Risotto
cornichons, shallot and parsley
semolina toasts (3.)
Larger Plates
25.
Sautéed Rhode Island Skate Wing
white beans, saffron, tomato, kale, leeks and celery
Pork Loin Schnitzel
currant braised cabbage, apple sauce, smoked mustard and kohlrabi salad
Veal Breast Confit
carrot, Berry Patch joi choi, toasted rice, sesame and soy
Swedish Meatballs
pomme puree, lingonberry jam, pickled cucumber, gravy
Pasta
15./22.
Parsley spaetzle, roasted mushrooms, potato, peas from the freezer and lemon
Penne, roasted tomato, Lee farms ricotta, Parmesan
Spaghetti, pancetta, walnut and spinach pesto, butternut squash, balsamic, crumbs
Sweet
10.
White Chocolate Cheesecake
passion fruit curd, pecan shortbread
Dark Chocolate Ice Cream
caramel-red wine braised figs, peanut and graham crumb
Cherry and Macadamia Carrot Cake
orange and apricot marmalade, whipped cream