Dinner Menu
Friday, May 13th, 2016
Smaller Plates
Fried Potato and Colfax Bean Tacos
almond romesco, cabbage, sour cream, “taco sauce”
NEFF Beef Jam on Toast
button mushroom escabeche, parsley
Generic Kale and Alfonso Black Olive Salad
sundried tomato, torn toast and Parmesan
Seared Bok Choi and Cucumber “Tartare”
miso, sherry, soy and vermicelli
Mill River Chicken and Broccoli Porridge
millet, slow poached egg, fried onions
Red and Green Leaf Lettuce
AF buttermilk, carrots, croutons
Veal Pastrami Hash
Alsatian mustard and Black Duck Farm duck egg
Chicken Liver and Almond Pate
cherry chutney, onion mustard and pickles
Marinated Delftree Mushrooms
lentils, garlic, frisee and shallot
semolina toasts (3.)
Larger Plates
25.
Spiced +Seared Lamb Neck and Leg
saffron “hummus,” carrots, raisins, cilantro, orange, socca and more chickpeas
Scallion, Shiitake and NEFF Pork Meatballs
sesame emulsion, crispy rice, Mighty Food Farm bok choi
“Baked” Icelandic Cod
peas, spinach, lemon, parsley, chives, buttered crumbs, salsa verde
Pan Roasted NEFF Flank Steak
truffled pomme puree, roasted broccoli, arugula, steak jus
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, ham, ramp vinegar, pistachio and chevre
Penne, roasted tomato, ricotta, Parmesan and EVOO
Sweet
10.
Torn Swedish Walnut Meringue Cake
Berle Farm yogurt, vanilla, Mill River Honey and Walker Street rhubarb, oranges
Chocolate, Ginger and Peanut Butter Puddings
mint, crushed cocoa sable