Dinner Menu
Saturday, May 14th, 2016
Smaller Plates
Might Food Farm Carrot Tartare
curried cashew crema, oranges, pea shoots
Parmesan Brodo and Farro “Porridge”
poached egg, kale and sundried tomato
Toasted Tortilla and Chipotle Soup
chicken, avocado, sour cream, black beans
Fried Haddock Tacos
almond romesco, bacon dressed lettuces, jalapeno
Red and Green Leaf Lettuce
AF buttermilk, carrots, croutons
Veal Pastrami Hash
Alsatian mustard and Black Duck Farm duck egg
Pulled Pork Toast
habanero BBQ, fried sweet pickles, slaw
Chicken Liver and Almond Pate
cherry chutney, onion mustard and pickles
Marinated Delftree Mushrooms
lentils, garlic, frisee and shallot
Mill River Young Lettuces
seeds, red wine vinegar, toasted amaranth
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, spicy mussels, celery, lemon, white wine, crumbs
Pizzichi di Farro, braised chicken and green olives, Pecorino
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