Dinner Menu
Tuesday, March 28th, 2017
To Start
12.
White Bean and “Antipasti” Hummus
foccacia, tomato
Skate Wing Tacos
almond romesco, dressed lettuces and jalapeno
Young Greens from Lee
honey vinaigrette, grains of paradise, currants and hemp seeds
Fried Creole Inspired Boudin Blanc
whole grain mustard, fingerlings, grilled onion and celery
Slow Poached Farm Egg
black pepper biscuit, sausage gravy, chives
Broccoli, Bread and Almond Soup
grilled green olives, garlic milk and EVOO
Black Pepper Steelhead Mousse
pickles, apple, mustard and toasted bagel
Steamed P.E.I. Mussels
pickled onion broth, celery and toast
semolina toasts 3.
Next
18.
Orecchiette, sausage, white bean, chili flake and Parmesan
Ricotta cavatelli, black olive, walnut and kale pesto, more ricotta, Montasio
Peppered Vermont Chicken Drums, butternut, mustard greens and honey sweet ‘n sour
Spicy Northstar Lamb Neck, roasted carrots and carrot puree, pea shoots
Larger Plates
26.
Poached Washington State Steelhead
red cabbage, dill, horseradish, barley, soured cream
Whey Braised Breast of NY State Veal
Berle Farm polenta, broccoli, fennel, lemon, golden raisins, pine nuts and capers
Sweet
10.
Chocolate and Walnut Banana Bread
cream cheese, chocolate truffle and more banana
Farmer’s Ground Buckwheat Cake
pineapple compote, cinnamon stick gelato
Baked Lemon Honey Custard
lemon curd, raspberry jam, chamomile whipped cream and pistachio