ONCE a Week 4/16
ONCE a Week Omnivore Menu for the Week of April 15th
Lamb Tagine & Herbed Triticale ~ We rubbed two beautiful legs of Stillman lamb with allspice, mint, urfa chili, cinnamon, thyme, cumin, coriander, and salt, then browned and braised them with sweet potatoes, celeriac, onion, parsnips, lamb stock, tomatoes, apples, and salt and pepper. We paired it with triticale simmered in luscious lamb stock, mint, Soluna Farms lemon thyme, scallion, sunflower oil, basil, and sumac.
Green Tomato Parmesan ~ We took our infamous fried green tomatoes (battered in whole wheat pastry flour, bread crumbs, eggs, half and half, and salt and pepper) and layered them with Valicenti red gravy, plain tomato, onion, garlic, and salt. A top layer of Sonnental Dairy raw milk aroostook cheddar and Robinson Family Farms Prescott cheese is bubbling up as we bake, and it's all and served on top of Capone's fresh linguine.
Chicken Confit Cassoulet ~ Three Rivers yellow eye beans were combined with Stillman's bacon and chorizo, Mystic Saison Renaud, confit of Mayflower Poultry organic chicken, tomato, and onion. We seasoned it with basil, parsley, bay leaves, and nutmeg, then sprinkled bread crumbs on top and popped her in the oven for a hearty, protein-rich dish that's perfect after a hard day's work.
Marinated Mussels ~ We steamed our favorite Island Creek Moosabeck mussels in Jack's Abby English Blonde Ale, then let them marinate in a delicious blend of onion, tomato, garlic, paprika, Hungarian sweet paprika, cayenne, oregano, apple cider vinegar, honey, and sunflower oil.
Beet & Apple Soup ~ This sweet and savory soup harmonizes beets and apples with onion, garlic, chicken stock, butter, dill, salt and pepper, half and half, honey, and apple cider vinegar.
Roasted Root Veggies ~ Delectable as a snack or accompanying the cassoulet, we roasted potatoes, parsnips, and celeriac in roasted butternut squash seed oil, clarified butter, sea salt, paprika, cayenne, and oregano.
Deconstructed Spinach Salad ~ Build your own Spring salad with a bag of North Star mixed greens, a pint of North Star cucumbers and Winter Moon Roots daikon radish in apple cider vinegar and salt, and a dashing rhubarb vinaigrette (rhubarb, sunflower oil, Stony Brook butternut squash seed oil, Soluna Farms lemon thyme, scallion, apple cider vinegar, salt, and honey). 
Cranberry Apple Galette ~ For dessert this week treat yourself to this tasty pastry. The dough is a simple crust of whole wheat pastry flour, butter, salt, and water. Folded inside are sliced apples and cranberry sauce(cranberries, ginger, honey). An egg wash of egg yolk and half and half gently glazes the top and a honey basting gives it that perfectly sweet finish.
*Please note, not all ingredients are listed on the menu. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Please inform us before ordering if you or any member of your party have food allergies
