Dinner Menu
Friday, June 3rd, 2016
Smaller Plates
12.
Grilled Hadley Asparagus
green olive and almond romesco, feta and sherry
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
Smoked Steelhead Trout and Upland Cress
fried egg ‘ravigot’, spelt berries, tarragon vinegar
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
Croquettes of Misty Knoll Chicken Wing Confit
Hosta Hill kimchee and peanut butter
Pancetta Roasted Breakfast Radish
one hour egg, whey braised greens, parmesan
sourdough toasts (3.)
Larger Plates
25.
Misty Knoll Chicken and Caper Meatballs
“creamed” spinach and orzo, button mushrooms, more spinach
Pan Roasted Montauk Bluefish
marinated carrots, gochu kraut, mint, pea shoots, coconut milk, carrot and coriander puree
Seared NEFF Flank Steak
broccoli and potato hash, Havarti, “steak sauce” and up-land cress
Pork Schnitzel
mustard spaetzle, smoked kale, pickled chive blossoms, more mustard
Pasta
15./22.
Linguini, arugula and pine nut pesto, braised chicken, ricotta, Parm
Bucatini, sweet pea and asparagus “carbonara,” black pepper, Valtellina Casera, egg
Orecchiette, rock shrimp sausage, broccoli rabe, garlic crumbs
Sweet
10.
Hill Spring Goat Milk Panna Cotta
butter crunch and rhubarb honey
Frozen Milk Chocolate Mousse
lime curd, salted macadamia and cocoa “soil”, raspberry
Farmer Ground Buckwheat Banana Bread
cream cheese, coconut and cinnamon