Dinner Menu
Tuesday, May 15th, 2018
Smaller Plates
12.
Idaho Trout Mousse
pickles, mustard and toasts
Slow Poached Farm Egg
pork sausage, nettles, white beans and whey
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
Delftree Maitake Roll
malt aioli, beer, lettuces, butter toasted bun
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
Marinated Sea Scallops
shrimp “mayo,” sesame oil, chilies, lime, smoked nori salt
Larger Plates
Ramp Spaetzle, capers, brown butter, asparagus, spring garlic, more ramps
22.
Garganelli, broccoli stem “scampi,” Parmesan, white anchovies
22.
Grilled Farm Raised Trout
pickled lettuces, carrots, split pea puree and horseradish
24.
NEFF Butcher’s Steak
potato and pickled ramp hash, roasted broccoli
24.
Charred Portobello “Confit”
Rawson Brook chevre, sun dried tomato, spelt berries and frisee
18.
Long Island Duck Confit
sweet potato, pickled mustard seeds, cabbage salad
24.
Sweet
10.
Lemon Cheesecake
pistachio crunch, rhubarb
Peanut Butter and Yogurt Mousse
Mill River honey, cocoa crumble, peanut brittle