Dinner Menu

Sunday, May 13th, 2018

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Smaller Plates

12.

Idaho Trout Mousse

pickles, mustard, egg and toasts

Marinated Leg of Lamb

chickpeas, spiced yogurt, citrus, raisins

Green Lentil and Tomato Soup

white verjus, buttered croutons

Stinging Nettle Toast

pesto, ricotta, pistachios, Parmesan, EVOO

Delftree Maitake Roll

malt aioli, beer, lettuces, butter toasted bun

New York State Bib Lettuces

serrano chili and chevre vinaigrette, toasted pumpkin seeds

Petite Mac and Cheese

bacon, jalapeno, elbows, crumbs

Grilled Hadley Asparagus

pea shoot pistou, Berle Farm crowdie, lemon

semolina toasts

3.

Larger Plates

Ramp Spaetzle, smoked ham, asparagus crema, spring garlic, more ramps

22.

Garganelli, broccoli stem “scampi,” Parmesan, white anchovies

22.

Grilled Farm Raised Trout

pickled lettuces, carrots, split pea puree and horseradish

24.

NEFF Butcher’s Steak

potato and pickled ramp hash, roasted broccoli

24.

Charred Portobello “Confit”

Rawson Brook chevre, sun dried tomato, spelt berries and frisee

18.

Fried Pork Chops

sweet potato, pickled mustard seeds, cabbage salad

24.

Seared Maine Scallops

asparagus, bacon, roasted onions, garlic-chive puree

32.

Sweet

10. 

Lemon Cheesecake

pistachio crunch, rhubarb

Peanut Butter and Yogurt Mousse

Mill River honey, cocoa crumble, peanut brittle