Dinner Menu
Friday, March 25th, 2016
Smaller Plates
12.
Tataki of “Cured” Ribeye
Hosta Hill kimchi, scallion, tahini, apple, jalapeno
Carrot and Cayenne Pepper Soup
blue cheese and chicken croquette, diced celery
Lisa’s Chopped Spinach Salad
feta, raisins, bulgur, saffron, eggplant
Maine Red Shrimp Toast
horseradish, white fish roe and crème fraiche
North Star Lamb Sausage
garlic puree, lentils, pickled broccoli
Shaved Kohlrabi and Kale
creamy Parmesan and green olive, crumbs
Steelhead Mousse
pickles, mustards and toasts
Warm Pickled and Marinated Kale Crowns
Maine flageolet, sundried tomatoes, Pecorino
Poached Mill River Egg and Razor Clams
garlic “leek” pesto, pistachio, mustard greens
semolina toasts (3.)
Larger Plates
25.
Schnitzel of Misty Knoll Chicken Thigh
tarragon, peas from the freezer, farro, bacon, Mill River pea shoots
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
Bone marrow dumplings, button mushrooms, caramelized onion brodo, Havarti crumbs
Sweet
10.
Dark Chocolate Cake
raspberry, cocoa crumb, red wine and whipped cream
Hazelnut Blondie
Nutella mousse, banana, bacon butterscotch and “crumble”