Dinner Menu
Wednesday, April 27th, 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
Manchego, Fried Potato and Bean Tacos
almond romesco, cabbage, sour cream, “taco sauce”
Spicy Greens Salad
fried garlic vinaigrette, pickled green beans, radish
Delftree Button Mushroom and Almond Pate
cherry, sherry and onion chutney, toasts
Black Duck Farm Duck Egg
sausage creamed bitter greens, cornbread
Steelhead Mousse
tobiko, pickled celeries, upland cress
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, greens and lingonberry jus
Butter Braised Chicken Thigh “Sliders”, fried oysters, broccoli, lettuces, pickled aioli and too much garlic (15.)
Pasta
15./22.
Bone marrow dumplings, braised beef, pepperoncini and sour cream
Pizzichi di Farro, spinach 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, grape jam and more sesame