Dinner Menu
Wednesday, May 25th, 2016
Smaller Plates
12.
Young Lettuces from Vermont
red wine vinegar, poppy seeds, toasted amaranth
Black Bean and Sweet Potato Soup
cumin, avocado mousse, fried tortilla
MFF Leaf Lettuces
Animal Farm buttermilk, croutons
Warm Lee Farms Lemon Ricotta
carrots, radish, savory hazelnut crumb
Pulled Pork Taco
almond romesco, slaw, bodega jalapeno
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
Toast of Monterey Chevre and Pea Pistou
shaved radish, tarragon vinegar, cured yolk
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
Braised NEFF Beef
carrot and black pepper BBQ, grits, smoked kale, fried onions
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 and rhubarb honey
Berle Farm Dark Chocolate Yogurt
caramel, coffee, hazelnut and coconut granola, raspberry
Yeasted Marzipan Roll
crème anglaise, crème fraiche, dark chocolate, poppy and currant