Dinner Menu
Friday, May 4th, 2018
Smaller Plates
12.
Rawson Brooke Chevre
Mill Brook Honey, pickled blueberries, toasts
Romaine and Ramp “Ranch”
croutons
Fried Pork Wontons
sesame, scallion, red peppers and soy
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
Fried Delftree Oyster Mushrooms
oyster mushroom congi, slow poached egg
Pickled Mackerel
beet, caraway, endive, carrot and celery
semolina toasts
3.
Pasta
11./22.
Mustard Spaetzle, Misty Knoll chicken and smoked paprika
Garganelli, pepperoncini, beef, green onion, black pepper and sour cream
Larger Plates
Grilled Farm Raised Trout
white bean, Parmesan, broccoli, lemon and potato
24.
Smoke Brined Pork Schnitzel
sweet potato puree, mustard greens, mustard seeds
26.
Day Boat Halibut
buttered peas from the freezer, mint, thai basil, shallot, carrot and ginger
30
Slow Cooked Leg of Lamb
bulgur wheat, cumin and onion puree, feta, arugula
32.
“Puddings”
10.
Dark Chocolate Pudding
candied grapefruit, cocoa crumb
Peanut Butter Mousse
salted crumb, banana and coffee