Dinner Menu
Thursday, April 28th, 2016
Smaller Plates
12.
Local Carrots and not so Local Chickpeas
tahini, olive oil, honey and bulgur
First Growth MFF Spinach
sweet onion vinaigrette, walnuts, Crowdie
Manchego, Fried Potato and Bean Tacos
almond romesco, cabbage, sour cream, “taco sauce”
Spicy Salad Greens
Animal Farm buttermilk, croutons and radish
Delftree Button Mushroom and Almond Pate
cherry, sherry and onion chutney, toasts
Toast of Big Eye Tuna Confit
black olives, ravigot, red onion, pickled green bean
Warm Steak, Rice and Kimchi
slow poached egg, peanuts and fish sauce
Black Duck Farm Duck Egg
sausage creamed bitter greens, cholula
Washington State Steelhead Mousse
wasabi 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 Bluefish
horseradish, cauliflower, radish, lemon and parsley
Slow Poached Breast of Mill River Chicken
schmaltz braised turnips, bitter green and sunflower seed pesto, peas and shoots
BBQ’d Braised NEFF Pork Shoulder
crumbled cornbread, cucumbers, cabbages and vintage hot sauce
Veal Breast Pastrami
roasted onion puree, carrot kraut and greens
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
Black Sesame Pudding
toasted peanut crumble, ginger grape jam and more sesame