Dinner Menu
Thursday, April 14th, 2016
Smaller Plates
12
Butternut Squash and Chorizo Croquettes
smoked chili jam, sour cream, pepitas
Local Carrots and not so Local Chickpeas
tahini, pea shoots, honey
Jalapeno and Tortilla “Poppers”
almond romesco, slaw, cilantro, radish
Lisa’s Kohlrabi and Broccoli Top Salad
Parmesan and green olive dressing, garlic crumbs
Slow Poached Mill River Farm Egg
bitter greens, bacon dashi, enoki
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 Belly of Arctic Char
cucumber, dill, chive, crème fraiche and red onion
Toasted Garlic and Broccoli Stalk Soup
anchovy, crumble fries, lemon and pecorino
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.
Coconut and Milk Chocolate “Mound”
banana, cocoa sable, banana mousse, nutella, macadamia
Toasted Black Sesame Pudding
peanuts, ginger, baked grapes and rhubarb