Dinner Menu
Sunday, March 20th, 2016
Smaller Plates
12.
Black Duck Farm Duck Egg
chorizo, butternut squash, sour cream, pepitas
Carrot and Cayenne Pepper Soup
blue cheese and chicken croquette, shaved celery
Lisa’s Chopped Spinach Salad
feta, oranges, bulgur, saffron, raisin
Maine Red Shrimp Toast
horseradish, white fish roe and crème fraiche
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
Warm Pickled and Marinated Kale Crowns
Maine flageolet, sundried tomatoes, Pecorino
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, choi 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.
Penne, roasted tomato, Lee farms ricotta, Parmesan
Herbed semolina gnocchi, braised chicken, peas, carrots and Mill River pea shoots
Spaghetti, spinach, sweet onion and butternut squash, pecorino
Havarti dumplings, button mushrooms, caramelized onion brodo, marrow crumbs
Sweet
10.
Dark Chocolate Cake
raspberry, cocoa crumb, red wine and whipped cream
“Medium Rare” Peanut Blondie
bacon-raisin butterscotch, cream cheese frosting and banana