Dinner Menu
Tuesday, May 1st, 2018
Noodle Vol. 2
Appetizers
8.
Duck Spring Rolls
duck sauce
Scallion Pancakes
ginger, soy, sesame
Fried Green Beans
toasted garlic
Steamed Pork Dumplings
ginger, soy
Romaine Salad
carrot, ginger, orange
Peanut Butter Fried Rice
chicken, sambal, fish sauce
Larger Plates and Bowls
Pork Ramen
egg, nori, scallion
16.
Beef Pho
rice vermicelli, shaved beef
16.
Orange Chicken
broccoli, steamed rice
22.
Sweet
10.
Coconut Rice Pudding
three spice, lime, pineapple, sesame
Smaller Plates
12.
Rawson Brooke Chevre
Mill Brook Honey, pickled blueberries, toasts
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
Celery Root Bisque
poached Gulf shrimp, tarragon butter, chives
Pickled Mackerel
beet, caraway, endive, carrot and celery
semolina toasts
3.
Pasta
11./22.
Mustard Spaetzle, Misty Knoll chicken and smoked paprika
Linguini, NEFF beef Bolognese, garlic crumb, Parmesan
Larger Plates
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