Dinner Menu
Wednesday, June 1st, 2016
Smaller Plates
12.
Griddled Hadley Asparagus
green olive gazpacho, feta and sherry vinager
Chilled Overwintered Carrot Soup
Berle yogurt, white verjus, honey and bulgur
Mighty Food Farm Leaf Lettuces
Animal Farm buttermilk ranch, croutons
Colfax Farm Arugula and Hay Maker’s Special
spiced hazelnut, carrots, lemon vinaigrette
Chicken Liver and Peanut Pate
salad of dates, spinach, bacon, onion and cola
Fried Montauk Squid Taco
almond romesco, bodega jalapeno, slaw
Saffron, Cod and Potato Fritters
tartar sauce, young greens
Delftree Oyster and Shiitake Mushroom Fried Rice
MFF bok choi, soy, scallions, ginger, duck egg
Radish “Caesar” Salad
potatoes, crumbled egg, garlic crumb
Toast of White Bean and Broccoli Raab
pistachio pesto
Mill River Young Lettuces
pumpkin seeds, avocado and chili vinaigrette
sourdough toasts (3.)
Larger Plates
25.
Misty Knoll Chicken and Caper Meatballs
“creamed” spinach and orzo, button mushrooms, more spinach
Pan Roasted Washington State Steelhead Trout
Ronnybrook crème fraiche and arugula pistou, beets, farro, lemon
Seared NEFF Flank Steak
broccoli and potato “hash”, steak jus, Berleberg and Queen’s Green upland cress
Pork Schnitzel
mustard spaetzle, smoked kale, pickled chive blossoms, more mustard
Fried Chicken Thigh Sandwich
English muffin, fried egg aioli, spicy maple, bacon and buttermilk leaf lettuce salad (16.)
Pasta
15./22.
Linguini, beef Bolognese, red wine, pecorino
Pizzichi di Farro, spiced lamb and kale ragout
Orecchiette, radish top and pine nut pesto, chopped green olives, ricotta
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