Dinner Menu
Friday, June 24th, 2016
Smaller Plates
12.
Toast of Roasted Woven Roots Salad Turnips
ricotta, aleppo, walnut and turnip green pesto
Mighty Food Farm Lettuces
mint, local peas, lemon and pecorino
“Creamed” Beet Green Croquettes
curried ketchup, shaved kohlrabi
Roasted Beets and Marinated Strawberries
goat yogurt, honey vinegar, shiso and seeded oats
Almond and Chicken Liver Pate
pickles, mustard and toasts
Roasted Young Carrots and Monterey Chevre
hazelnut, lemon and honey agrodolce, lettuces
Local Napa Cabbage Salad
Hosta Hill kimchi, peanuts, sesame, scallion
Strawberry and White Balsamic Gazpacho
cucumber, radish, vanilla and crème fraiche
Garlic Scapes, Broccoli Raab, Farro, Spelt Berries
pancetta, white bean, sundried tomato, basil
lettuces and herb vinaigrette (8.)
semolina sourdough toasts (3.)
Larger Plates
25.
Confit of Rohan Duck
pickled broccoli raab, warm lettuces, crimini mushrooms and lima beans
Seared Cod Cheeks
petite chowder of clams, arugula and green garlic, smoked kale, potato
Veal, Pecorino and Oregano Meatballs
Berle farm Crowdie, radish, Japanese turnip and peas
Braised NEFF Beef
red beans, collard greens, “BBQ” and kohlrabi slaw
Pasta
15./22.
Linguini, rock shrimp sausage, Swiss chard, garlic crumbs
Garganelli, arugula and pine nut pesto, braised chicken, Parmesan, poached egg
Buckwheat Spaetzle, garlic scapes, melted cabbage, Valtellina Casera, chives
Sweet
10.
Dark Chocolate Brownies
Amaretto whip, caramel ice cream, coffee milk jam, raspberry and almond brittle
Mascarpone Panna Cotta
rhubarb honey, butter crunch and Kinderhook strawberries
Spiced Jasmine Rice Pudding
poached greenish mango and lychee from the Fryes, coconut, lime