Dinner Menu
Thursday, April 21st, 2016
Smaller Plates
12.
Local Carrots and not so Local Chickpeas
tahini, olive oil, honey and bulgur
Sausage Creamed Bitter Greens
Black Duck Farm duck egg, cornbread, Cholula
Mighty Food Farm Shaved Kohlrabi
green olive and Parmesan dressing, kale, crumbs
First Growth Spinach
sweet onion vinaigrette and savory granola
Jalapeno “Popper” Tacos
almond romesco, slaw, cilantro
Spicy Greens Salad
fried garlic vinaigrette, pickled green beans, radish
Delftree Button Mushroom and Almond Pate
melted shallots, pickled kale tops
Corned Veal Breast Hash
slow poached farm egg, horseradish
Black Pepper Pork Rillettes
pickles, mustard and toasts
Toast of Crushed Avocado and Skate
ranch, chives and hardboiled egg
Cauliflower and Berleberg Soup
whey, black pepper, lemon, crumble fries
semolina toasts (3.)
Larger Plates
25.
Pan Roasted Idaho Trout
heirloom beans, salsa verde, roasted and raw radish from Mill River
Roasted Breast of Mill River Chicken
peas, split pea, bacon and farro
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
Vietnamese Chicken Sandwich, fish sauce, peanuts, cilantro, mint, Thai basil and cabbage (15.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan
Spaetzle, maitake mushrooms, braised chicken and pickled shallots
Pizzichi di Farro, Swiss chard and pine nut pesto, pecorino
Bone marrow dumplings, braised beef and pepperoncini
Sweet
10.
Coconut and Milk Chocolate “Mound”
banana, cocoa sable, hazelnut and banana mousse
Toasted Black Sesame Pudding
peanuts, ginger, baked grapes and more sesame