Dinner Menu
Thursday, May 5th, 2016
Smaller Plates
12.
Local Carrots and Hosta Hill Curry Kraut
roasted cashews, pea shoots and more curry
Mighty Food Farms Spinach
onion and Crowdie vinaigrette, pumpkin seeds
Fried Potato and Colfax Bean Tacos
almond romesco, cabbage, sour cream, “taco sauce”
Red and Green Leaf Lettuces
AF buttermilk, carrots, peppered croutons
Roasted Delftree Mushroom Salad
potato, shallot, garlic and frisee
Vermont Radish and Generic Cucumber
tahini, bulgur and Berle Farm yogurt
Roasted Broccoli and Shallot Soup
Manchego cheese, black pepper and balsamic
Idaho Trout and Cream Cheese Mousse
wasabi tobiko, pickled celeries, upland cress
Skate Wing Fritters
pickled aioli, young lettuces
Young Mill River Farm Greens
seeds, red wine vinegar and popped amaranth
semolina toasts (3.)
Larger Plates
25.
Pan Roasted Idaho Trout
smoked onion braised kale, radish top pistou, more radish, Mill River micros greens
Scallion, Shiitake and Pork Meatballs
kimchi puree, crispy rice, seared bok choi tops, pickled stems
Seared NEFF Flank Steak
roasted broccoli and cubanelle peppers, russet potato, steak jus
Breast of Mill River Chicken
basil-leek and millet “risotto”, spinach, pine nuts
Sliders of Butter Braised Chicken Thighs, broccoli, fried oysters, too much garlic and lettuces (15.)
Pasta
15./22.
Pizzichi di Farro, turnip green and sunflower seed pesto, Parmesan
Bucatini, ragout of lamb, red wine, sundried tomatoes, green olives and pecorino
Orecchiette, crushed peas from the freezer, ham, pickled ramps and chevre
Sweet
10.
Coconut and Milk Chocolate “Mound”
banana, cocoa sable, macadamia and banana mousse
Apricot and Pistachio Carrot Cake
carrot-mel, tart apricot jam, pistachio butter and chevre