Dinner Menu

Wednesday, April 6th, 2016

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Smaller Plates


Chicken Wing and Celery Croquettes

carrot hot sauce, kohlrabi and blue cheese dressing

Slow Poached Mill River Egg

Berleberg, crumble fries, carrot, Swiss chard

Rock Shrimp Tacos “Al Pastor”

almond romesco, slaw, pineapple, chipotle

Risotto of Garlic “Leeks” and Whey

Parmesan, lemon and black pepper

 Seared Commodity Broccoli

Parmesan and green olive dressing, garlic crumb

 Steelhead Mousse

pickles, mustard, horseradish and toasts

Big Eye Tuna Confit and Black Duck Egg

Colfax scarlet runner beans, caper, mustard greens

Scallop and Whitefish Salad

toast, celery, Old Bay, lemon, roe

Butternut Squash and Chorizo Fritters

crema, jalapeno, pepitas, hominy and cabbage

Pheasant and Foie Gras Wontons

pickled shiitake and green garlic puree, tofu

semolina toasts (3.)

Larger Plates


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

Seared NEFF Skirt Steak

                                  beef fat roasted potatoes, maitake mushrooms, braised greens and jus

Vietnamese Chicken Schnitzel Sandwich

Napa cabbage, chilies, herbs, ginger aioli, fish sauce, lime (15.)



Penne, roasted tomato, Lee farms ricotta, Parmesan

Orecchiette, braised chicken, kale, white beans and sundried tomato

Pizzichi di Farro, Mighty Food Farm spinach and pine nut pesto, aged goat Pecorino

 Bone marrow dumplings, button mushrooms, caramelized onion brodo, Havarti crumbs



Dark Chocolate Cake

raspberry, cocoa crumb, red wine and whipped cream

Hazelnut Blondie

Nutella mousse, banana, bacon butterscotch