Dinner Menu
Wednesday, March 16th, 2016
Smaller Plates
12.
Roasted Brussels Sprouts
bacon, slow poached Mill River egg, Berleberg
Carrot and Cayenne Pepper Soup
blue cheese and chicken croquette, shaved 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
Poached Steelhead Trout and Beets
red wine vinegar, apple, grains and chilled borscht
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
Line Caught Rhode Island Hake
celery root bisque, kohlrabi, fines herbs, more celery
Swedish Meatballs
pomme puree, lingonberry, pickled cucumber, Dan’s not so secret gravy
Pasta
15./22.
Swiss cheese Parisian gnocchi, carmalized onions, button mushroom and beef broth
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