Dinner Menu

Thursday, May 17th, 2018

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Smaller Plates

12.

Idaho Trout Mousse

pickles, mustard and toasts

Marinated Leg of Lamb

chickpeas, spiced yogurt, citrus, raisins

Green Lentil and Tomato Soup

white verjus, buttered croutons

Stinging Nettle Pesto Toast

ricotta, pistachio, Parmesan, EVOO

Woven Roots’ Spinach

frisee, apple, maple vinaigrette, toasted walnuts

New York State Bibb Lettuces

serrano chili and chevre vinaigrette, toasted pumpkin seeds

Petite Mac and Cheese

bacon, jalapeno, elbows, crumbs

Grilled Hadley Asparagus

radish top pistou, Berle Farm crowdie, lemon

 Beef Tartare

English muffin, chorizo aioli, fried farm egg, lime

 Larger Plates

 Beer Battered Soft Shell Crab Roll

buttered bun, malt vinegar aioli, bibb lettuce

14./28.

Mustard Spaetzle, ramps, brown butter, asparagus, spring garlic, dandelion greens, mixed nuts

22.

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

22.

 Grilled Farm Raised Trout

pickled lettuces, carrots, split pea puree and horseradish

24.

Charred Portobello “Confit”

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

18.

24hr Cured NEFF Strip Steak

garlic-mustard puree, king oyster and potato hash, ramp vinegar, fried maitakes

34.

Pan Roasted Halibut

garlic-chive puree, white beans, roasted tomatoes, torn Lee spinach

32.


Sweet

10.

 Lemon Cheesecake

pistachio crunch, rhubarb

Peanut Butter and Yogurt Mousse

Mill River honey, cocoa crumble, peanut brittle