Dinner Menu
Friday, May 6th, 2016
Smaller Plates
12.
Root Cellared Carrot “Steak”
cashews, pea shoots, Hosta Hill curry kraut
Mighty Food Farm Spinach Croquette
smoky tomato jam, button mushroom escabeche
Fried Potato and Colfax Bean Tacos
almond romesco, iceberg, sour cream, “taco sauce”
Red and Green Leaf Lettuces
AF buttermilk, carrots, peppered croutons
Roasted Delftree Mushroom Salad
kale, sundried tomato, black olives and Parmesan
Generic Cucumber and Vermont Radish
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
Veal Pastrami Hash
sunny side up duck egg, lentils, Alsace mustard
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, blanched celery
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
Pasta
15./22.
Pizzichi di Farro, turnip green and sunflower seed pesto, Parmesan
Orecchiette, braised chicken drums, green olive, mustard greens, pecorino
Linguini, 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