Dinner Menu
Saturday, May 28th, 2016
Smaller Plates
12.
Chilled Overwintered Carrot Soup
Berle yogurt, white verjus, honey and bulgur
Mighty Food Farm Leaf Lettuces
Animal Farm buttermilk, croutons
Colfax Farm Arugula and Hay Maker’s Special
spiced hazelnut, carrots, lemon vinaigrette
Beef Chorizo, Bean and Squid Tacos
almond romesco, romaine, jalapeno crema
Chicken Liver and Almond Pate
chutney, pickle, mustard and toast
Rhode Island Skate Wing Fritters
tartar sauce, celery, young greens
Pork Fried Rice and Becket Duck Egg
bok choi, soy, scallions, sesame
Radish “Caesar” Salad
potatoes, crumbled egg, garlic crumb
Toast of White Bean and Broccoli Raab
pine nut and radish top pesto
Mill River Young Lettuces
pumpkin seeds, avocado and chili vinaigrette
sourdough toasts (3.)
Larger Plates
25.
Spiced +Seared Lamb Neck and Leg
saffron “hummus,” carrots, apricot, cilantro, orange and more chickpeas
Chicken and Crimini Mushroom Meatballs
shallot puree, Four Star farm spelt berries
Pan Roasted Washington State Steelhead Trout
Ronnybrook crème fraiche and arugula pistou, beets, farro, lemon
Braised NEFF Beef
carrot and black pepper BBQ, grits, smoked kale and slaw
Pasta
15./22.
Linguini, spicy mussels, celery, lemon, white wine, crumbs
Pizzichi di Farro, braised rabbit, bitter green and sunflower seed pesto
Orecchiette, braised chicken, chilies, ricotta, Parmesan and spinach
Sweet
10.
Hill Spring Goat Milk Panna Cotta
butter crunch and rhubarb honey
Frozen Milk Chocolate Mousse
lime curd, salted macadamia and cocoa “soil”, banana