Dinner Menu
Thursday, March 24th, 2016
Smaller Plates
12.
Black Duck Farm Duck Egg
duck leg hash, foie crust, currant “ketchup”
Carrot and Cayenne Pepper Soup
blue cheese and chicken croquette, diced celery
Lisa’s Chopped Spinach Salad
feta, oranges, bulgur, saffron, raisin, eggplant
Maine Red Shrimp Toast
horseradish, white fish roe and crème fraiche
Pork Carnitas Tacos
almond romesco, slaw and bodega jalapeno
Shaved Kohlrabi and Pea Shoots
creamy Parmesan and green olive and crumbs
Steelhead Mousse
pickles, mustard, pea salad and toasts
Warm Pickled and Marinated Kale Crowns
Maine flageolet, sundried tomatoes, Pecorino
Poached Mill River Egg and Razor Clams
garlic “leek” pesto, pistachio, polenta, green beans
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, pickled shiitakes, carrot, ginger, choi and sesame
Sautéed Rhode Island Hake
celery root and shrimp bisque, kohlrabi, chervil, radish, 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
Orecchiette, salami “bolognese” and chili flake
Spaghetti, Mighty Food Farm spinach and pine nut pesto, Pecorino, gremolata
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