Dinner Menu
Tuesday, May 17th, 2016
Smaller Plates
12.
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
25.
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.)
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 and button mushroom “barley-nese”, Parmesan
Sweet
10.
Hill Spring Goat Milk Panna Cotta
walnut meringue cake, rhubarb honey, oranges
Berle Farm Dark Chocolate Yogurt
caramel, coffee, hazelnut and coconut granola, raspberry