Dinner Menu
Thursday, April 7th, 2016
Smaller Plates
12
Chicken Wing and Celery Croquettes
carrot hot sauce, kohlrabi and blue cheese dressing
Warm “Tartare” of Carrots and Swiss Chard
Berleberg fondue, hazelnut
Rock Shrimp Tacos “Al Pastor”
almond romesco, slaw, pineapple, chipotle
Commodity Broccoli and Lisa’s Kohlrabi Salad
Parmesan and green olive dressing, croutons
Caramelized Shallot and Potato Soup
black pepper, crumble fries, chives
Steelhead Mousse
pickles, mustard, horseradish and toasts
Scallop and Whitefish Salad
cucumber, dill, celery and micros
Scallion Pheasant Wontons
pickled shiitake and green garlic puree
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
Pan Roasted Arctic Char
Parmesan and whey braised risotto, garlic “leeks”, lemon, spinach and radish
Seared NEFF Skirt Steak
beef fat roasted potatoes, maitake mushrooms, braised greens and jus
Vietnamese Fried Chicken Sandwich
Napa cabbage, chilies, herbs, ginger aioli, fish sauce, lime and peanuts (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