Dinner Menu
Tuesday, April 26th, 2016
Smaller Plates
12.
Local Carrots and not so Local Chickpeas
tahini, olive oil, honey and bulgur
Slow Poached Mill River Farm Egg
fish sauce, lemongrass broth, kohlrabi “noodles”
First Growth MFF Spinach
sweet onion vinaigrette, walnuts, chevre
BBQ’d Venison Tacos
almond romesco, bodega jalapeno, slaw
Warm Golden Raisin and Braised Lamb Jam Toast
toasted pistachios, more raisins and red onion
Spicy Greens Salad
fried garlic vinaigrette, pickled green beans, radish
Delftree Button Mushroom and Almond Pate
cherry, sherry and onion chutney, toasts
Steelhead Mousse
tobiko, pickled celeries, upland cress
Corned Veal Hash
Black Duck Farm duck egg
Pickled and Smoked Trout Belly Salad
cucumber, frisee, poppy
Mussels, Clam and Bacon Chowder
dill, Ritz
semolina toasts (3.)
Larger Plates
25.
Pan Roasted Idaho Trout
carrots, carrots and carrots, horseradish, cauliflower and parsley
Slow Poached Breast of Mill River Chicken
schmaltz braised turnips, bitter green 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.
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