Dinner Menu

Sunday, May 15th, 2016

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 Smaller Plates


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


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.)



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



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