Dinner Menu
Thursday, May 19th, 2016
Smaller Plates
12.
Young Lettuces
Berle Farm yogurt, tahini, maple walnut granola
Fried Rhode Island Squid Tacos
almond romesco, pimenton lettuces, jalapeno
MFF Red and Green Leaf Lettuces
Animal Farm buttermilk, croutons
Shaved Radish and Arugula Caesar
potato, egg and garlic crumbs
Mighty Food Farm Carrots and Oranges
pistachios, frisee, poppy seed crème fraiche
Toasted Tortilla and Chipotle Soup
braised chicken, avocado, black beans
Chicken Liver and Almond Pate
cherry chutney, balsamic onion and pickles
Roasted Maitake and Oyster Mushrooms
farro, parmesan brodo, garlic chives
Massaged Kale
miso vinaigrette, sesame seeds, soy
Veal Pastrami Hash
Black Duck Farm duck egg, lentils, carrot hot sauce
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, green garlic
Pan Roasted NEFF Flank Steak
potatoes, broccoli, roasted Vidalia, steak jus
Pulled Pork Sliders, last season’s habanero hot sauce, pickles, slaw and potato salad (15.)
Pasta
15./22.
Campanelle, spicy mussels, celery, lemon, white wine, crumbs
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