Dinner Menu
Tuesday, May 24th, 2016
Smaller Plates
12.
Young Lettuces from Vermont
Berle Farm yogurt, tahini, maple walnut granola
Tortilla and Pinto Bean Soup
chicken stock, cumin, avocado mousse
MFF Leaf Lettuces
Animal Farm buttermilk, croutons
Warm Lee Farms Lemon Ricotta
carrots, radish, savory hazelnut crumb
Mill River Chicken Boudin Fritters
black bean crema, pepper jam
Chicken Liver and Almond Pate
cherry chutney, onion balsamic and pickles
Slow Poached Mill River Farm Egg
warm salad of lentils, bacon, Berleberg and frisee
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, scallions, sesame
sourdough 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
Rhode Island Skate Wing
peas, spinach, lemon, parsley, chives, buttered crumbs, green garlic
Pan Roasted NEFF Flank Steak
potatoes, broccoli, roasted shallot and garlic puree
Pulled Pork Sliders, slaw, pickles, potato salad and last year’s Habanero hot sauce (15.)
Pasta
15./22.
Campanelle, spicy mussels, celery, lemon, white wine, crumbs
Pizzichi di Farro, braised rabbit, arugula and sunflower seed pesto
Linguini, barley and button mushroom “Bolognese”, Parmesan
Orecchiette, havarti, cheddar and broccoli mac n’ cheese
Sweet
10.
Hill Spring Goat Milk Panna Cotta
butter crunch, rhubarb honey, oranges
Berle Farm Dark Chocolate Yogurt
caramel, coffee, hazelnut and coconut granola, raspberry
Yeasted Marzipan Roll
crème anglaise, crème fraiche, dark chocolate, poppy and currant