Dinner Menu
Thursday, May 17th, 2018
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