Dinner Menu

Friday, May 4th, 2018

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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