Dinner Menu
Saturday, March 26th, 2016
Smaller Plates
12.
Seared and Cured Tartare of NEFF Ribeye
Hosta Hill kimchi, scallion, tahini, apple, jalapeno
Celery Root and Shrimp Bisque
celery and Hake fritters
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
Parmesan and green olive dressing, crumbs
Steelhead Mousse
pickles, mustard and toasts
Tuna Confit and Colfax Scarlet Runner Beans
sundried tomatoes, pickled kale crowns, radish
Poached Mill River Egg and Pickled Clams
garlic “leek” pesto, pistachio, mustard greens
Black Duck Farm Duck Egg
duck leg hash, foie crust, currant “ketchup”
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
rice, pickled shiitakes, carrot, ginger, choi and sesame
Seared Big Eye Tuna
couscous, pickled green beans, parsley, radish and salsa verde
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