ClientFiles/124/images/52610wed.pdfThe Farmhouse grows most of its vegetables here on site and tries to buy local and organic whenever possible. The menu changes daily to reflect the best in seasonal ingredients.
Menu Week of May 15, 2010
SMALL PLATES
NETTLE & PEA SOUP homemade creme fraiche, mcevoy ranch oil 5
MARKET SPINACH SALAD warm sherry, shallots, almonds 7
GREENHOUSE RADISHES butter and salts 6
CHICKEN LIVER PATE pickled ferns, grilled bread 7
ASPARAGUS this morning’s egg, country ham 9
MAINE MUSSELS chilies, garlic, thyme 11
ELIHU FARM LAMB hakurei turnips, pecorino cheese 9
LARGE PLATES
FLYING PIGS FARM PORK rapini, salsa verde, champion radishes,wild hive farm polenta 28
HANGER STEAK bright lights chard, sheldon farm potatoes, shallot butter 20
HAND ROLLED CAPPELLINI house cured pancetta, shell peas, wild mint 19
HUDSON VALLEY DUCK greenhouse pac choi, spaetzle, hakurei turnips 26
RISOTTO VERDE carolina golden rice, asparagus, nettle meadow chevre 17
PACIFIC HALIBUT maitake mushrooms, cellared parsnips, farmer ground spelt, romesco 31
Five course chef’s tasting menu for table 55 each
Drink pairings 25 each
SNACKS
Spiced Nuts 4
Hummus 5
Salami 6
Selection of Cured Meats 19
Duck Confit 9
Marinated Olives 4
Butter Beans 7
NY Cheeses 16
Meatballs 8
Rillette 9
Pickles 3
