Dinner Menu
Sunday, March 12th, 2017
To Start
12.
Broccoli, Watercress and Cheddar Soup
potato, black pepper and fried garlic oil
Mill River Young Greens
honey vinaigrette, toasted almonds, grains of paradise
Chicken Skin Tacos
almond romesco, slaw, refried beans, jalapeno
Sesame Marinated Cucumbers
bok choy, soy and scallions
Seafood Charcuterie
trout mousse, pickled mackerel , steelhead salad, toast
Norwegian Style “Fish Balls”
vegetable brodo, dill, chives, button mushrooms
Slow Poached Farm Egg
farmhouse sausage, biscuit, cabbage
Dad’s Apple Salad
maple vinaigrette, peanuts, hazelnuts, currant and sage oil
Fried Duck Wings
dried cherry “wing” sauce, blue cheese dressed greens
semolina toasts 3.
Next
18.
Pizzichi, braised NEFF beef, pepperoncini, sour cream and scallions
Potato Spaetzle, Brussels sprouts, bacon, peas from the freezer and pea shoots
Seared “Filet” of Portobello, crispy maitake, artichoke tapenade, fingerlings and lentils
Larger Plates
26.
Curry Oil Poached Rhode Island Hake
mussels, potato, broccoli
Seared Canadian Duck Breast
farro, orange, endive and carrot
Sweet
10.
Dark Chocolate Pudding
coconut, walnut praline, banana
Farmer’s Ground Buckwheat Cake
warm charred pineapple compote, cinnamon stick gelato and white chocolate
Baked Lemon Honey Custard
lemon curd, raspberry jam, chamomile whipped cream and pistachio