Dinner Menu
Saturday, May 7th, 2016
Smaller Plates
12.
Root Cellared Carrot “Steak”
cashews, carrot kraut and curry
Mighty Food Farm Spinach Croquettes
smoky tomato jam, button mushroom escabeche
Fried Potato and Colfax Bean Tacos
almond romesco, iceberg, sour cream, “taco sauce”
Red and Green Leaf Lettuces
Animal Farm buttermilk, peppered croutons
Roasted Delftree Mushroom Salad
kale, sundried tomato, black olives and Parmesan
Vermont Radish and Generic Cucumber
tahini, bulgur and Berle Farm yogurt
Roasted Broccoli and Vidalia Soup
Manchego, black pepper and balsamic
Farm Raised Idaho Trout Mousse
wasabi tobiko, pickled celeries, upland cress
Veal Pastrami Hash
Black Duck Farm 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, parsley, more radish, blanched celery
Scallion, Shiitake and Pork Meatballs
kimchi puree, crispy rice, Mighty Food Farm bok choi
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, pecorino
Linguini, braised chicken drums, green olive, mustard greens, crumbs
Orecchiette, crushed peas from the freezer, ham, pickled ramps, pistachio and chevre
Penne, roasted tomato, ricotta, Parmesan and EVOO
Sweet
10.
Coconut and Milk Chocolate “Mound”
banana, cocoa sable, macadamia and banana mousse
Vietnamese Peanut Butter and Ginger Pudding
lime crème anglaise, Rice Krispie’s, Thai basil, mint and fish sauce peanut brittle
Apricot and Pistachio Carrot Cake
carrot-mel, tart apricot jam, pistachio butter and chevre