Dinner Menu
Wednesday, April 6th, 2016
Smaller Plates
12
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
25.
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.)
Pasta
15./22.
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
Sweet
10.
Dark Chocolate Cake
raspberry, cocoa crumb, red wine and whipped cream
Hazelnut Blondie
Nutella mousse, banana, bacon butterscotch