Dinner Menu

Saturday, July 26th, 2014

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Leaves and Vegetables

“Massaged” Green Kale

shiitake and button mushrooms, carrot, cucumber, seaweed, tamari basil vinaigrette

Woven Roots Young Butter Lettuces

Rawson Brook chevre dressing, apricots, watercess and toasted walnuts

Hudson Valley “Chopped” Corn Salad

blue cheese, tomato, zucchini, farro and buttermilk

Fritters of Japanese Salad Turnips

peanut butter, more turnips and fermented pineapple hot sauce

 

Small Plates

Trio of Bean Hummus

black bean and pumpkin seed, lima and spiced garlic, cranberry bean and green olive

Chilled Soup of Jen’s Beets

pine nuts, Leahey yogurt

Fried Green Tomato Tacos

almond romesco, jalapeno, summer slaw, cilantro

Peppered Mousse of Farm Raised Idaho Trout

toasted bagel, horseradish and pickles

Cricket Creek Veal Liverwurst

lentil salad, toasts, fried shallots, summer “kraut”

Semolina toasts (3.)

 

Pasta

15./22.

Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO

Pizzichi di Farro, spicy pork sausage, pepperoncini, greens and black olives

 

Summer squash “mac and cheese” Vermont cheddar, shells,Tabasco crumbs

Linguini, scape, sunflower seed and carrot top pesto, peas from the freezer, pecorino

 

Large Plates

Fried Confit of Niman Ranch Pork Spare Ribs

creamed millet, maple sweet and sour, spinach

Breast of Misty Knoll Chicken

summer cassoulet of fava beans, salsa verde and zucchini

Smoky Confit of Arctic Char

pea shoots, roma beans, bacon, corn, hothouse tomato

Zucchini “Parm” Sandwich

BMB ciabatta, mozzarella, marinated tomato and roasted onion, salami (optional) 15.