Dinner Menu
Friday, May 20th, 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
Mill River Chicken Boudin Fritters
black bean crema and shaved romaine
Chicken Liver and Almond Pate
cherry chutney, balsamic onion and pickles
Toast of NEFF Pork Shoulder
habenero bbq, pickles, slaw
Massaged Kale and Green Garlic Vinaigrette
black olives, tomato jam, torn bread and pecorino
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
Rhode Island Skate Wing
peas, spinach, lemon, parsley, chives, buttered crumbs, green garlic
Pan Roasted NEFF Flank Steak
potatoes, roasted broccoli, shallot, steak sauce
Pasta
15./22.
Campanelle, spicy mussels, celery, lemon, white wine, crumbs
Penne, crushed peas from the freezer, ham, ramp vinegar and chevre
Linguini, barley and button mushroom “bolognese”, Parmesan
Orecchiette, Havarti and broccoli mac n’ cheese
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