Dinner Menu
Friday, March 18th, 2016
Smaller Plates
12.
Roasted Brussels Sprouts
bacon, Black Duck Farm duck egg, Berleberg
Carrot and Cayenne Pepper Soup
blue cheese and chicken croquette, shaved celery
Vermont Sweet Potato
chorizo, sour cream, jalapeno, cilantro, pepitas
Maine Red Shrimp Toast
buttered brioche, white fish roe and roasted radish
Pork Carnitas Tacos
almond romesco, slaw and bodega jalapeno
Shaved Kohlrabi and Frisee
creamy Parmesan and green olive, potato, crumbs
Pate of Delftree Button Mushrooms
parsley, melted onion and garlic
Poached Steelhead Trout and Beets
red wine vinegar, apple, grains and chilled borscht
Poached Mill River Egg and Razor Clams
garlic “leek” pesto, pistachio, spicy greens
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 and shrimp bisque, kohlrabi, fines herbs, more celery
Swedish Meatballs
pomme puree, lingonberry, pickled cucumber, Dan’s not so secret gravy
Pasta
15./22.
Havarti gnocchi, caramelized onions, button mushrooms, marrow crumbs
Penne, roasted tomato, Lee farms ricotta, Parmesan
Herbed semolina dumpling, braised chicken, peas, carrots and Mill River pea shoots
Spaghetti, sweet onion “creamed” MFF spinach and black pepper
Sweet
10.
Dark Chocolate Cake
raspberry, cocoa crumb, red wine and whipped cream
Peanut Blondie
peanut butter mousse, brittle, bacon-raisin butterscotch and banana