Dinner Menu
Friday, April 1st, 2016
Smaller Plates
12
Cayenne and Carrot Soup
blue cheese, celery and chicken croquettes
Lisa’s Chopped Spinach “Tartare”
Berleberg, crumble fries, walnuts, amaranth
Rock Shrimp Tacos “Al Pastor”
almond romesco, slaw, pineapple, chipotle
Spiced NEFF Meatballs
Swiss chard, lingonberry jam, dill pickles
Generic Romaine
Parmesan and green olive dressing, croutons
Steelhead Mousse
pickles, mustard, horseradish and toasts
Big Eye Tuna Confit
Colfax scarlet runner beans, caper, 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
Hamachi Crudo
burnt scallion, sesame, apple, bok choi
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 and Canadian mustard
Rhode Island Skate Wing
couscous, pickled green beans, radish and salsa verde
Salt Cured Petite Filet of NEFF Ribeye
beef fat roasted potatoes, maitake mushrooms, braised greens and jus
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan
Orecchiette, braised chicken, kale, white beans, sundried tomato and gremolata
Pizzichi di Farro, Mighty Food Farm spinach and pine nut pesto, aged goat Pecorino
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