Dinner Menu
Tuesday, April 11th, 2017
To Start
12.
Sausage, White Bean and Kale Soup
torn focaccia, parmesan
Soy Nut Hummus
tahini, lemon, parsley and toast
Not Local Romaine and Very Local Carrots
Castelvetrano olive dressing, Parmesan and “garlic bread”
Woven Roots Daikon “Katsu”
shiitake and soy emulsion, sesame seeds, marinated cucumbers
Smoked Steelhead and Egg Salad
matzo, horseradish, caraway salt and red onion
Roasted Beets and Currants
watercress, poppy and grilled onion
Mill River Spinach
burnt citrus vinaigrette, feta and pumpkin seeds
Pickled Mussels
grilled mango puree, jasmine rice, coconut milk and jerk seasoning
semolina toasts 3.
Next
18.
Pappardelle, braised chicken, roots, rosemary, Montasio
Confit of Maine Lamb Neck, cucumbers, mint, mustard and peas from the freezer
Braised Portobello from North Adams, lentils, criminis, parsley and farro
Larger Plates
26.
Roasted Skate Wing
butter braised artichokes fresh from the can, celery, tarragon and potato
Whey Braised Veal Breast
Berle Farm polenta, pine nuts, spinach, saffron and carrots
Sweet
10.
Vanilla Cheesecake
citrus marmalade, carrot cake “cookie”
Bittersweet Chocolate Cake
red wine poached cherries and currants
Baked Lemon Honey Custard
lemon curd, raspberry jam, chamomile whipped cream and pistachio