Dinner Menu
Saturday, April 16th, 2016
Smaller Plates
12.
Butternut Squash and Chorizo Croquettes
smoked chili jam, pepitas
Local Carrots and not so Local Chickpeas
tahini, olive oil, honey
Jalapeno and Tortilla “Poppers”
almond romesco, slaw, cilantro, radish
Delftree Button Mushroom and Almond Pate
almond, shallots, garlic, kale tops, toasts
Slow Poached Mill River Farm Egg
bitter greens, bacon dashi, enoki
Vietnamese Chicken Salad
Napa cabbage, peanuts, fish sauce, lime, herbs
Black Pepper Pork Rillettes
pickles, jam, mustard and toasts
Rhode Island Skate Fritters
pea and buttermilk pistou, pickled green beans
Dale’s Very Limited Radishes + Japanese Turnips
their greens and sunflower seed pesto
Toast of Smoked Steelhead Belly
dill, crumbled egg, caraway, red onion
Toasted Garlic and Broccoli Stalk Soup
anchovy, crumble fries, lemon and pecorino
semolina toasts (3.)
Larger Plates
25.
Pan Roasted Washington State Steelhead Trout
cannellini, flageolet, salsa verde, roasted and raw radish from Mill River
Chicken Fried Rhode Island Skate
farro, bacon and mussel “chowder”, peas from the freezer
White Verjus Braised Lamb Cheeks
cauliflower, ginger, mint, grapes, couscous, yogurt and coriander
Misty Knoll Turkey and Walnut Meatballs
Hosta Hill gochu curry kraut, celeriac puree, mustard greens and lingonberry jus
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, braised beef, pepperoncini and pickled shallots
Sweet
10.
Coconut and Milk Chocolate “Mound”
banana, cocoa sable, banana mousse, nutella, macadamia
Toasted Black Sesame Pudding
peanuts, ginger, baked grapes and rhubarb