Dinner Menu
Tuesday, April 12th, 2016
Smaller Plates
12
Butternut and Chorizo Croquettes
smoked jalapeno jam, sour cream, pepitas, hominy
Warm “Tartare” of Carrots and Swiss Chard
Berleberg fondue, hazelnut
Fried Rock Shrimp Tacos “Al Pastor”
almond romesco, slaw, pineapple, chipotle
Lisa’s Kohlrabi and Broccoli Top Salad
Parmesan and green olive dressing, garlic crumbs
Braised Bitter Greens
bacon dashi, enoki, slow poached egg and rice
Peppery Pork Rillettes
pickles, jam, mustard and toasts
Rhode Island Skate Fritters
clam gravy, pickled green beans
Mighty Food Farms Spinach
cranberry and walnut granola, onion vinaigrette
Hot Smoked Arctic Char Belly
cucumber, dill, chive, crème fraiche and red onion
Caramelized Shallot and Potato Soup
black pepper, crumble fries
Stew of Tuna and Scarlet Runner Beans
maitakes, beef fat potatoes, blanched celery
semolina toasts (3.)
Larger Plates
25.
Roasted Breast of Misty Knoll Chicken
farro, bacon, split peas, peas from the freezer and pea shoots
Pastrami of Upstate Veal Breast
MFF carrot “kraut”, horseradish, lemon and Canadian mustard
Pan Roasted Skate Wing
cannellini, flageolet, salsa verde, roasted and raw radish from Mill River
Steamed Rhode Island Hake and Mussels
sweet potato, jalapeno, cilantro, buttermilk, avocado and cornbread “stuffing”
Vietnamese Chicken Salad Sandwich
peanuts, herbs, cabbage, fish sauce, lime, chilies (15.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan
Orecchiette, braised chicken, kale, green olives, mirepoix, lemon
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.
Warm Hazelnut Blondie
Nutella mousse, bananas
Toasted Black Sesame Pudding
peanuts, ginger, baked grapes and rhubarb