Dinner Menu
Saturday, April 28th, 2018
Smaller Plates
12.
Generic Romaine
ramp vinegar and black pepper, Parmesan, croutons
Mussels from Maine
Thai style coconut curry, carrots, toast
Over Wintered Abode Farm Parsnip
spiced yogurt, citrus and arugula
Red Beans and Rice
franks, celery and green bell pepper
Smoke Brined Ham
crushed peas, crème fraiche, mustard, frisee
Grilled Celery Root
blue cheese, hot sauce and celery
Pickled Mackerel
milk poached almond butter, cucumber, pickled beets
semolina toasts
3.
Pasta
11./22.
Mustard Spaetzle, chicken wing confit and smoked paprika
Pizzichi di Farro, braised kale, button mushrooms, white anchovies, pecorino
Linguini, broccoli stem “scampi,” Gulf shrimp, Parmesan
Larger Plates
Seared NEFF Skirt Steak
roasted broccoli, beef fat potatoes, “steak sauce”
24.
Fried Native Flounder
tartar sauce, slaw and smoked celery salt
24.
Smok Brined Pork Schnitzel
sweet potato puree, braised mustard greens, shaved cabbage, mustard seeds
26.
Slow Cooked Leg of Lamb
bulgur wheat, cumin and onion puree, cucumber, feta, arugula
32.
Sweets
10.
Dark Chocolate Pudding
mint, orange, cocoa crumb
Blueberry Panna Cotta
salted crumb, rhubarb and p.b. mousse