Dinner Menu
Sunday, May 15th, 2016
Smaller Plates
12.
Parmesan Brodo and Farro “Porridge”
poached egg, garlic oil
Toasted Tortilla and Chipotle Soup
chicken, avocado, black beans
Generic Arugula and Bread Salad
pecorino, olives, sun dried tomatoes
Fried Haddock Tacos
almond romesco, bacon dressed lettuces, jalapeno
MFF Red and Green Leaf Lettuces
Animal Farm buttermilk, croutons
Berle Farm Hay Maker’s Special Cheese
oranges, walnuts, cloudberry and oats
Chicken Liver and Almond Pate
cherry chutney, onion mustard and pickles
Marinated Delftree Mushrooms
lentils, 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
Pulled Pork Sliders, last season’s habanero hot sauce, pickles, slaw and potato salad (15.)
Pasta
15./22.
Penne, 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
Linguini, tomato “barley-nese”, Parmesan and button mushroom
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