Dinner Menu
Tuesday, March 15th, 2016
Smaller Plates
12.
Roasted Brussels Sprouts
bacon, slow poached Mill River egg, Berleberg
Slow Roasted Vermont Carrots
California blue cheese, Buffalo sauce, celery
Roasted Local Sweet Potato
chorizo, sour cream, jalapeno, cilantro, pepitas
Whitefish Roe
dill brioche, crème fraiche, red onion
Pork Carnitas Tacos
almond romesco, slaw and bodega jalapeno
Shaved Kohlrabi and Frissee
creamy Parmesan and green olive, potato, crumbs
Pate of Delftree Button Mushrooms
parsley, melted onion and garlic
Game Bird, Foie Gras and Cherry Terrine
pickled cherries, plum, mustard, toast
Roasted Pumpkin and Vermont Cheddar Soup
last summer’s hot sauce and chicken croquettes
semolina toasts (3.)
Larger Plates
25.
Sausage of North Star Lamb
lentils, red wine, mustard greens, rosemary, shallots, milk poached garlic, tuna croquette
Confit of Upstate NY Veal Breast
sticky rice, maple soy, carrot, ginger and sesame
Pan Seared Steelhead Trout
beet and Animal Farm buttermilk borscht, apple and poppy vinaigrette, ancient grains
Swedish Meatballs
pomme puree, lingonberry, pickled cucumber, Dan’s not so secret gravy
Pasta
15./22.
Garlic spaetzle, Delftree crimini and button mushrooms, sage and lemon
Penne, roasted tomato, Lee farms ricotta, Parmesan
Herbed semolina dumpling, braised chicken drum, peas, carrots and Mill River pea shoots
Spaghetti, sweet onion “creamed” MFF spinach, pancetta, black pepper and chives
Sweet
10.
Dark Chocolate Cake
raspberry, cocoa crumb, red wine and whipped cream
Peanut Blondie
peanut butter mousse, brittle, bacon-raisin butterscotch and banana