Dinner Menu
Saturday, May 21st, 2016
Smaller Plates
12.
Young Lettuces from Vermont
Berle Farm yogurt, tahini, maple walnut granola
Vinegar Stewed Pork Belly and Mushroom Tacos
almond romesco, slaw, jalapeno
MFF Red and Green Leaf Lettuces
Animal Farm buttermilk, croutons
Toast of White Beans, Pine Nuts and Radish
radish top pesto, Parmesan, lemon
Mighty Food Farm Carrots and Oranges
pistachios, frisee, poppy seed crème fraiche
Mill River Chicken Boudin Fritters
black bean crema, pepper jam and shaved romaine
Chicken Liver and Almond Pate
cherry chutney, balsamic onion and pickles
Farro and Parmesan “Porridge”
kale, one hour egg, fried onions, cured yolk
Massaged Kale and Green Garlic Salad
black olives, tomato jam, torn bread and pecorino
Veal Confit Fried Rice and Duck Egg
grilled bok choi, miso emulsion, scallions, sesame
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, ramp vinegar and chevre
Linguini, barley and button mushroom “Bolognese”, Parmesan
Orecchiette, havarti, cheddar 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
Farm Ground Buckwheat Crepes
pumpkin seed “nutella”, maple syrup, cocoa crumbs and crème anglaise