Dinner Menu
Thursday, March 31st, 2016
Smaller Plates
12
Cayenne and Carrot Soup
blue cheese, celery and chicken croquettes
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
Parmesan and green olive dressing, croutons
Steelhead Mousse
pickles, mustard, horseradish and toasts
Big Eye Tuna Confit
Colfax scarlet runner beans, kales, mustard greens
Pickled Clams and Grits
slow poached Mill River egg and hot sauce
Hake and Scallop Salad
dill brioche, fish roe, celery, Old Bay
Garlic “Leek” Risotto
lemon, whey, Parmesan and black pepper
semolina toasts (3.)
Larger Plates
25.
Roasted Misty Knoll Chicken Breast
split pea and bacon “jam”, farro, peas and pea shoots
Pastrami of Upstate Veal Breast
MFF carrot “kraut”, horseradish, lemon, parsley and Canadian mustard
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