Dinner Menu
Friday, May 18th, 2018
Smaller Plates
12.
Idaho Trout Mousse
pickles, mustard and toasts
Marinated Leg of Lamb
chickpeas, spiced yogurt, citrus, raisins, carrots
Stinging Nettle Pesto Toast
ricotta, pistachio, Parmesan, EVOO
Wilted Woven Roots’ Spinach
Delftree oyster mushrooms, chicken, peanuts, sesame, fish sauce
Green Lentil Soup
white verjus, tomato, croutons
New York State Bibb Lettuces
serrano chili and chevre vinaigrette, toasted pumpkin seeds
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, Old Bay aioli, bibb lettuce
14./28.
Mustard Spaetzle, brown butter, asparagus, spring garlic and dandelion greens
22.
Penne, Italian sausage, braised kale, smoked jus, Parmesan, crumbs
22.
Misty Knoll Chicken Breast
ramp puree, carrots, pea shoots and shaved radish
26.
Charred Portobello “Confit”
Rawson Brook chevre, sun dried tomato, spelt berries and frisee
18.
24hr Cured NEFF Strip Steak
garlic-mustard puree, king oyster mushroom and potato hash, ramp vinegar
34.
Pan Roasted Halibut
garlic-chive puree, white beans, roasted tomatoes, torn Lee spinach
32.
Sweet
10.
Lemon Cheesecake
blueberries and white chocolate crumbs
Peanut Butter and Yogurt Mousse
Mill River honey, cocoa crumble, peanut brittle