Dinner Menu

Thursday, June 28th, 2012

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Small Plates

10.

Overmeade Gardens Sugar Snap Peas and Garlic Scapes

herbs, crushed pumpkin seeds and sherry

 

Chilled Summer Borscht

 horseradish, young lettuces, duck, radish

Berle Farm Extra Aged Berleberg

Berry Patch greenhouse tomatoes, nettle pesto, sunflower seeds and garlic crumbs

Cucumber and Japanese Turnip Salad

Hahn’s tofu dressing, wasabi tobiko, walnuts, white miso and pickled beech mushrooms

Tempura of Squash Blossoms

marinated zucchini, Crowdie, basil, saffron and chili “marinara”

Chickpea Falafel

split pea hummus, pita, Greek yogurt, fennel, oranges, sumac

Sourdough toasts (2.) Greens and vinaigrette (8.) Rabbit sausage tacos, almond romesco (10.)

Pasta

20.

 

Garganelli, roasted tomato, High Lawn ricotta, Parmesan

Pizzichi di Farro, Sheffield mutton Bolognese, EVOO, black pepper

Spaetzle, garlic scapes, sundried tomatoes, olives, feta, kale

Plates

25.

 

Fried Confit of Niman Ranch Pork Spare Ribs

baked beans, slaw and maple sweet and sour

Sautéed Farm Raised Idaho Trout

tomatoes, summer squash, quinoa and almond basil pesto

Roasted Breast of Misty Knoll Chicken

extra skin, milk poached garlic puree, porcini scented crimini mushrooms, Swiss chard, white beans

Curry Oil Poached East Coast Halibut

snow and sugar snap peas,  English peas from the freezer, carrots and marinated cucumbers

Six Course Menu Tasting, Sixty Dollars per Person

 

 

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA and .75% Local