Dinner Menu
Tuesday, May 10th, 2016
Smaller Plates
12.
Root Cellared Carrot “Steak”
cashews, carrot kraut and curry
Fried Potato and Colfax Bean Tacos
almond romesco, iceberg, sour cream, “taco sauce”
Creamed Spinach Croquette
smoked tomato jam. pickled button mushrooms
Generic Kale and Alfonso Black Olive Salad
sundried tomato, torn toast and Parmesan
Cucumber and Berle Farm Yogurt
Vermont radish, tahini, bulgur, lemon
Veal Pastrami Hash
Alsatian mustard and duck egg
Farm Raised Idaho Trout Mousse
wasabi tobiko, pickled celeries, upland cress
Chicken Liver and Almond Pate
cherry chutney, onion mustard and pickles
Marinated Delftree Mushrooms
lentils, garlic, frisee and shallot
Young Mill River Farm Greens
pumpkin seeds, red wine vinegar, amaranth
semolina toasts (3.)
Larger Plates
25.
Spiced +Seared Lamb Neck and Leg
saffron “hummus,” carrots, raisins, cilantro, more chickpeas
Scallion, Shiitake and NEFF Pork Meatballs
Hosta Hill kimchi puree, crispy rice, Mighty Food Farm bok choi
Fried Mill River Chicken Thighs
braised kale, smoked jus, horseradish, roasted broccoli and cubanelle peppers
Haddock from Gloucester
peas, spinach, lemon, parsley, chives, buttered crumbs, ramp and almond pistou
Fried Washington State Oyster Sliders
pickled aioli, slaw, store bought fries (16.)
Pasta
15./22.
Linguini, radish green and sunflower seed pesto, pecorino
Pizzichi di Farro, braised chicken and green olives, crumbs
Orecchiette, crushed peas from the freezer, bacon, ramp vinegar, pistachio and chevre
Penne, roasted tomato, ricotta, Parmesan and EVOO
Sweet
10.
Torn Swedish Walnut Meringue Cake
banana mousse, banana, cocoa sable
Vietnamese Peanut Butter and Ginger Pudding
lime crème anglaise, Rice Krispie’s, Thai basil, mint and fish sauce peanut brittle