Dinner Menu
Wednesday, March 30th, 2016
Smaller Plates
12
Cayenne and Carrot Soup
blue cheese, celery and more carrots
Lisa’s Chopped Spinach Salad
raisins, bulgur, saffron, eggplant
Maine Red Shrimp Tacos “Al Pastor”
almond romesco, slaw, pineapple, chipotle
Braised Purple Carrots and Swiss Chard
hazelnuts, Berleberg
Generic Romaine and Kale
Parmesan and green olive dressing, croutons
Steelhead Mousse
pickles, mustard and toasts
Petite Stew of Tuna Confit
Colfax scarlet runners, kales, sundried tomatoes
Chicken and Rice
curry, poached farm egg, pea shoots
Braised Duck Leg Hash
potato, duck egg, foie crust, currant “ketchup”
Garlic “Leek” Risotto
lemon, whey, Parmesan and black pepper
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