Dinner Menu
Wednesday, March 2nd, 2016
Smaller Plates
12.
Fried Brussels Sprouts
bacon, Black Duck Farm duck egg, cheddar
Roasted and Pickled Mighty Food Farm Beets
poppy vinaigrette, feta and apple
Slow Roasted Vermont Carrots
California blue cheese, Buffalo sauce, cress, celery
Whitefish Roe Toast
toasted dill brioche, crème fraiche, lemon
Butternut Squash Fritters
Monterey Chevre, orange, grains of paradise
NEFF Pork Belly
pickled broccoli, shallot and mustard greens
Mill River Young Lettuces
creamy Parmesan and green olive, croutons
Pork Carnitas Tacos
almond romesco, slaw, bodega jalapeno
Fried Marinated Shiitakes
miso bone broth, slow poached egg, nori, soy
Pheasant, Foie Gras and Cherry Terrine
pickled cherries, plum, mustard, toast
semolina toasts (3.)
Larger Plates
25.
Northeast Pork Loin “Grillades”
cheek, cider, mustard, apple, wilted cabbage and smoke
Confit of Upstate NY Veal Breast
sticky rice, maple soy, carrots and ginger
Pan Seared Rhode Island Skate Wing
warm Mighty Food Farm spinach, kohlrabi and lentil, salsa verde, black olive tapenade
Swedish Meatballs
pomme puree, lingonberry, pickled cucumber, Dan’s not so secret gravy
Pasta
15./22.
Garlic spaetzle, roasted mushrooms, spinach, potato, sage and lemon
Penne, roasted tomato, Lee farms ricotta, Parmesan
Bucatini, bone marrow “bolo”, pancetta, toasted pecorino crumb
Spaghetti, cauliflower and Gruyere mac n’ cheese, peas and pea shoots
Sweet
10.
Dark Chocolate Cake
raspberry, almond, graham and whipped cream
Apricot and Pistachio Carrot Cake
oranges, ginger, cream cheese frosting, passion fruit and apricot jam