Dinner Menu
Sunday, April 29th, 2018
Smaller Plates
12.
Rawson Brooke Chevre
Mill Brook Honey, pickled blueberries, toasts
Generic Romaine
ramp vinegar and black pepper, Parmesan, croutons
Over Wintered Abode Farm Parsnip
spiced yogurt, citrus and arugula
Brined Ham and Frisee
apple, maple- mustard and cabbage
Curried Chicken Wing “Dip”
cilantro, raisins and chips
Slow Poached Egg
red beans and rice, Frank’s and franks
Pickled Mackerel
beet, caraway, endive, carrot and celery
semolina toasts
3.
Pasta
11./22.
Mustard Spaetzle, Misty Knoll chicken and smoked paprika
Pizzichi di Farro, braised NEFF beef, pepperoncini, sour cream, garlic crumbs
Larger Plates
Grilled Portobello “Confit” Sliders
white bean – parmesan “hummus”, sun dried tomato, caper
potato rolls, oyster mushroom “fries”
18.
Seared NEFF Skirt Steak
roasted onions, beef fat potatoes, “steak sauce”, arugula
24.
Fried Native Flounder
tartar sauce, slaw and smoked celery salt
24.
Smoke Brined Pork Schnitzel
sweet potato puree, mustard greens, mustard seeds
26.
Slow Cooked Leg of Lamb
bulgur wheat, cumin and onion puree, feta, frisee
32.
“Puddings”
10.
Dark Chocolate Pudding
candied grapefruit, cocoa crumb
Peanut Butter Mousse
salted crumb, banana and coffee