Dinner Menu
Friday, February 26th, 2016
Smaller Plates
12.
Squab and Walnut Pate
pickles, walnut, mustard and toasts
Fried Brussels Sprouts
pork loin, Black Duck Farm duck egg, cheddar
Roasted and Pickled Mighty Food Farm Beets
young greens, poppy vinaigrette, feta and apple
Slow Roasted Carrots
blue cheese, celery and hot sauce
Whitefish and Smoked Steelhead Roe Toast
toasted dill brioche, crème fraiche, red onion
Butternut Squash Fritters
Monterey chevre, orange, vanilla, more citrus
Butternut Squash Soup
coconut, mango, sherry and mint
Generic Romaine
creamy Parmesan and green olive, croutons
Beef Chili and Cheese Taco
almond romesco, chipotle pimento, lettuce
Braised Beef Cheek
carrot-horseradish, mustard greens and kohlrabi
Fried Marinated Shiitakes
miso bone broth, slow poached egg, nori, tofu
semolina toasts (3.)
Larger Plates
25.
Confit Gulf Shrimp and Northeast Pork Belly
crispy grits, crumbled Berle Farm cornbread, last season’s hot sauce, yam
Roasted Vermont Chicken Thigh
braised drum, broccoli, shallot, lemon, black truffle and parsley
Pan Seared Rhode Island Skate Wing
braised kale, leek and lentil stew, salsa verde
Swedish Duck Meatballs
pomme puree, lingonberry jam, pickled cucumber, gravy
Pasta
15./22.
Parsley spaetzle, roasted mushrooms, spinach, sage, potato and lemon
Penne, roasted tomato, Lee farms ricotta, Parmesan
Spaghetti, bone marrow Bolognese, pancetta, toasted pecorino crumb
Orecchiette, cauliflower and Gruyere mac n’ cheese, peas and pea shoots
Sweet
10.
White Chocolate Cheesecake
passion fruit curd, pecan shortbread
Dark Chocolate Ice Cream
caramel-red wine braised figs, peanut and graham crumb
Apricot and Pistachio Carrot Cake
orange marmalade, whipped cream