Dinner Menu

Friday, July 15th, 2016

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We invite each guest to choose

three, four or five courses

from any part of the menu.

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Roasted Broccoli and Pickled Broccoli Rabe

white bean hummus, sundried tomato, navy beans 

Ceviche of Vermont Goat Loin

Frye’s mango, corriander, lime, cashew, coconut and ginger

Overmeade Gardens Blistered Garlic Scapes and Sugar Snap Peas

tahini “special sauce”, spiced sesame, purple diakon, cucumber 

“Sh^t On a Shingle”

chipped beef and creamed peas from the freezer, black pepper, Texas toast

Almond and Chicken Liver Pate

pickles, mustard and toasts

Mexican Street Corn Tacos

Cotija, almond romesco, jalapeno, black bean, radish and cabbage

“Spaghetti” of Woven Roots Zucchini

basil, pine nut and green olive pesto, ricotta, Four Star Farm spelt berries and lemon crumbs

Mousse of Idaho Trout

tarragon pickled egg, afternoon tea inspired pickles, smoked mustard and kraut

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Fried Atlantic Cod

sugar snaps and carrots, dill, “pickled” aioli, cabbages

Seared Confit of New England Lamb Neck

chickpea panisse, verjus, yogurt, raisins, mint, cucumber

Salt Cured Filet of NEFF NY Strip

smoked kale, roasted onions and crimini mushrooms

Sautéed Farm Raised Trout

golden beet borscht, more beets, fennel, roe, oranges and horseradish

North Adams Maitake Mushrooms

young squashes, roasted garlic, parsley chimichurri, chili flake, garlic scapes

Orecchiette, spicy pork ragout, Valtellina Casera

Tubenetti, bitter green and walnut pesto, braised chicken, slow poached egg

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Pistachio, Dried Cherry and Chocolate Brownies

candied cherries, ginger whip, vanilla ice cream and more pistachio

Almond Cake and Blueberry Compote

lemon, mascarpone and oranges

Berle Farm Yogurt Panna Cotta

spiced red wine raspberry jam, butter crunch

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Three Courses 45.      Four Courses 55.       Five Courses 65.

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