Dinner Menu
Tuesday, March 29th, 2016
Smaller Plates
12.
Seared and Cured Tartare of NEFF Ribeye
Hosta Hill kimchi, scallion, tahini, apple, jalapeno
Celery Root and LA Shrimp Bisque
celery and Hake fritters
Lisa’s Chopped Spinach Salad
feta, raisins, bulgur, saffron, eggplant
Red Shrimp Tacos “Al Pastor”
almond romesco, slaw, pineapple, chipotle
North Star Lamb Sausage
garlic puree, lentils, pickled broccoli
Generic Romaine
Parmesan and green olive dressing, crumbs
Steelhead Mousse
pickles, mustard and toasts
Petite Stew of Maine Flageolet
kale crowns, pistachio pesto + pecorino toast
Chicken and Rice
curry, poached farm egg
Braised Purple Carrots and Swiss Chard
hazelnuts, Berleberg
semolina toasts (3.)
Larger Plates
25.
Schnitzel of Misty Knoll Chicken Thigh
tarragon, peas from the freezer, farro, bacon, Mill River pea shoots
Pastrami of Upstate Veal Breast
MFF carrot “kraut”, horseradish, lemon, parsley and mustard greens
Rhode Island Skate Wing
couscous, pickled green beans, 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
Linguini, 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