Dinner Menu
Saturday, June 4th, 2016
Smaller Plates
12.
Grilled Hadley Asparagus
green olive and almond “pistou”, feta and sherry
Mighty Food Farm Leaf Lettuces
Animal Farm buttermilk ranch, croutons
White Verjus Poached Carrots
Ronnybrook yogurt, honey, bulgur, mint
Toast of White Bean and Broccoli Rabe
pistachio pesto
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
Red 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
slow poached egg, whey braised greens, parmesan
Beef Tongue “Carnitas” Tacos
almond romesco, jalapeno crema and cliantro
sourdough toasts (3.)
Larger Plates
25.
Braised NEFF Beef
carrot and black pepper BBQ, grits, collard greens and crumbled corn bread
Brined and Roasted Pork Loin Schnitzel
mustard spaetzle, smoked kale, pickled chive blossoms, more mustard
Chicken and Caper Meatballs
creamed spinach and orzo, asparagus and more spinach
“Pastrami” of Upstate Veal Breast
potatoes, carrots, cabbage and caraway
Pasta
15./22.
Linguini, arugula and pine nut pesto, braised chicken, Parmesan
Bucatini, sweet pea and asparagus “carbonara,” black pepper, Valtellina Casera, egg
Orecchiette, rock shrimp sausage, broccoli rabe, garlic crumbs
Sweet
10.
Frozen Milk Chocolate Mousse
raspberry, salted macadamia and cocoa “soil”
Farmer Ground Buckwheat Banana Bread
cream cheese, coconut and cinnamon