Dinner Menu
Saturday, February 27th, 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 Roe Toast
toasted dill brioche, crème fraiche, red onion
Butternut Squash Fritters
Monterey chevre, orange, vanilla, more citrus
Butternut Squash Soup
coconut, mango and sherry
Generic Romaine
creamy Parmesan and green olive, croutons
Beef Chili and Cheese Tacos
almond romesco, chipotle “pimento” sour cream
Toast of Cherry and Veal Cheek “Jam”
carrot-horseradish, mustard greens
Fried Marinated Shiitakes
miso bone broth, slow poached egg, nori, soy
semolina toasts (3.)
lettuces with vinaigrette (8.)
Larger Plates
25.
Confit of Gulf Shrimp and Northeast Pork Belly
crispy grits, crumbled Berle Farm cornbread, last season’s hot sauce, yam
Roasted Vermont Chicken Thigh
braised drum, pickled broccoli, broccoli “marrow” puree, shallot, lemon and black truffle
Pan Seared Rhode Island Skate Wing
warm Mighty Food Farm spinach, kohlrabi and lentil, salsa verde, black olive tapenade
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 “bolo”, pancetta, toasted pecorino crumb
Orecchiette, cauliflower and Gruyere mac n’ cheese, peas and pea shoots
Sweet
10.
White Chocolate Cheesecake
raspberry puree, almond, graham
Apricot and Pistachio Carrot Cake
oranges, ginger, whipped cream, passion fruit and apricot jam