Dinner Menu
Thursday, May 26th, 2016
Smaller Plates
12.
Young Lettuces from Vermont
red wine vinegar, poppy seeds, toasted amaranth
Colfax Black Bean and Sweet Potato Soup
cumin, avocado mousse, fried tortilla
MFF Leaf Lettuces
Animal Farm buttermilk, croutons
Marinated Carrot and Radish
Lee farms ricotta, spiced hazelnut “sand”, lemon
Beef Chorizo, Bean and Squid Taco
almond romesco, romaine, jalapeno crema
Chicken Liver and Almond Pate
cherry chutney, mustard and pickles
Rhode Island Skate Wing Fritter
tartar sauce, celery
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 White Bean and Broccoli Raab
pine nut and radish top pesto
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 and more criminis
Pan Roasted Washington State Steelhead Trout
Ronnybrook crème fraiche and arugula pistou, beets, farro, lemon
Pan Roasted NEFF Flank Steak
potato, broccoli, smoked kale and steak “sauce”
Pasta
15./22.
Campanelle, spicy mussels, celery, lemon, white wine, crumbs
Pizzichi di Farro, braised rabbit, bitter green and sunflower seed pesto
Orecchiette, barley and button mushroom “Bolognese”, Parmesan
Sweet
10.
Hill Spring Goat Milk Panna Cotta
butter crunch and rhubarb honey
Yeasted Marzipan Roll
crème anglaise, crème fraiche, dark chocolate, poppy and currant