Dinner Menu
Sunday, June 5th, 2016
Smaller Plates
12.
Seared Hadley Asparagus
green olive, almond, feta and sherry
Mighty Food Farm Leaf Lettuces
Animal Farm buttermilk “ranch”, croutons
Pancetta Roasted Colfax Farm Breakfast Radish
slow poached egg, whey braised greens, farro
White Verjus Poached Vermont Carrots
Ronnybrook yogurt, honey, bulgur, mint
Toast of White Bean and Broccoli Rabe
pistachio pesto
Steelhead Mousse
pickles, toasts and upland cress
Saffron, Cod and Potato Fritters
tartar sauce
MFF Green Kale and Berle Farm’s Haymaker
dried cherry vinaigrette, spelt berries
Delftree Oyster and Shiitake Mushroom Fried Rice
MFF bok choi, soy, scallions, ginger, duck egg
Red Radish “Caesar” Salad
potatoes, crumbled egg, garlic crumb
Beef Tongue Tacos
almond romesco, jalapeno crema and cilantro
sourdough toasts (3.)
Larger Plates
25.
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
Fried Chicken Thigh Sandwich, spicy bacon and maple, fried egg aioli, English muffin, leaf lettuces (16.)
Pasta
15./22.
Linguini, NEFF beef bolognese, red wine, Parmesan
Bucatini, sweet pea and asparagus “carbonara,” black pepper, Valtellina Casera, egg
Orecchiette, rock shrimp sausage, broccoli rabe, garlic crumbs
Pizzichi Di Farro, lamb and kale ragout, Ronny Brook yogurt
Sweet
10.
Frozen Milk Chocolate Mousse
raspberry, salted macadamia and cocoa “soil”
Farmer Ground Buckwheat Banana Bread
cream cheese, coconut and cinnamon