Dinner Menu

Tuesday, May 17th, 2016

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Smaller Plates


Braised Chicken and Millet “Porridge”

slow poached egg, broccoli

Green Kale 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

Chopped Bok Choi and Cucumbers

white miso, nori, sesame

Berle Farm Hay Maker’s Special

oranges, walnuts, cloudberry and oats

Chicken Liver and Almond Pate

cherry chutney, onion mustard and pickles

Roasted Maitake and Oyster Mushrooms

farro, parmesan brodo, garlic chives

Young Lettuces

seeds, amaranth and red wine vinegar

semolina toasts (3.)

Larger Plates


Spiced +Seared Lamb Neck and Leg

saffron “hummus,” carrots, raisins, cilantro, orange and more chickpeas 

Chicken and Crimini Mushroom Meatballs

marsala, Four Star farm spelt berries, arugula and more criminis

“Baked” Icelandic Cod

peas, spinach, lemon, parsley, chives, buttered crumbs, salsa verde

Pan Roasted NEFF Flank Steak

truffled pomme puree, broccoli, roasted Vidalia

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 and button mushroom “barley-nese”, Parmesan




Hill Spring Goat Milk Panna Cotta

walnut meringue cake, rhubarb honey, oranges

Berle Farm Dark Chocolate Yogurt

caramel, coffee, hazelnut and coconut granola, raspberry