Dinner Menu
Saturday, April 2nd, 2016
Smaller Plates
12
Smoky Carrot and Cayenne Soup
blue cheese, celery and chicken croquettes
Roasted Purple Carrot Tartare
Berleberg, crumble fries, hazlenut, Swiss chard
Rock Shrimp Tacos “Al Pastor”
almond romesco, slaw, pineapple, chipotle
Risotto of Garlic “Leeks” and Whey
Parmesan, lemon and black pepper
Generic Romaine and Broccoli Tops
Parmesan and green olive dressing, croutons
Steelhead Mousse
pickles, mustard, horseradish and toasts
Big Eye Tuna Confit and Black Duck Egg
Colfax scarlet runner beans, caper, mustard greens
Slow Poached Mill River Farm Egg
grits, pickled clams and hot sauce
Scallop and Whitefish Salad
toasted brioche, celery, Old Bay, lemon
Hamachi Crudo
burnt scallion, sesame, apple, bok choi
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
Rhode Island Skate Wing
couscous, pickled green beans, roasted and raw radish, salsa verde
Salt Cured and Seared Petite “Eye” of NEFF Rib
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