Dinner Menu
Saturday, April 23rd, 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
Vietnamese Chicken Salad
fish sauce, peanuts, cilantro, mint and cabbage
First Growth MFF Spinach
sweet onion vinaigrette, couscous and hazelnuts
Fried Shrimp “Al Pastor” Tacos
almond romesco, slaw, pineapple, cilantro
Spicy Greens Salad
fried garlic vinaigrette, pickled green beans, radish
Delftree Button Mushroom and Almond Pate
melted shallots, toasts, pickles
Corned Veal Hash
slow poached farm egg, horseradish
Smoked Trout Belly
baby turnips, mustard crema, walnuts
Cauliflower and Berleberg Soup
whey, black pepper, lemon, crumble fries
semolina toasts (3.)
Larger Plates
25.
Pan Roasted Idaho Trout
carrots, carrots and carrot, horseradish, cauliflower and parsley
Poached Breast of Mill River Chicken
schmaltz braised turnips, turnip top and sunflower seed pesto, peas and shoots
Seared NEFF Flank Steak
kimchi “beurre rouge”, roasted Vermont vegetables, rice and more kimchi
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
Spaetzle, maitake mushrooms, braised chicken and pickled shallots
Pizzichi di Farro, Swiss chard and pine nut pesto, Pecorino
Orecchiette, braised rabbit, ramp and almond pesto
Sweet
10.
Coconut and Milk Chocolate “Mound”
banana, cocoa sable, macadamia and banana mousse
Toasted Black Sesame Pudding
peanuts, ginger, baked grapes and more sesame