Dinner Menu

Tuesday, July 19th, 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

Becket Duck Egg

milk poached cheddar grits, vintage hot sauce, bacon and tomato brodo

Overmeade Gardens Blistered Garlic Scapes and Sugar Snap Peas

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

“Sh^t On a Shingle”

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

Mexican Street Corn Tacos

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

“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 and kraut

Vermont Goat Pozole

charred buttermilk guacamole, not so local romaine

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Smoked Vermont Chicken Drums

smoke, corn and corn bread stuffing, petite slaw

Seared Confit of New England Lamb Neck

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

Braised NEFF Beef

smoked kale, red wine, parsley, marinated and roasted crimini mushrooms

Sautéed Farm Raised Trout

golden beet borscht, more beets, fennel, oranges, horseradish, tobiko, micro arugula

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, caramel ice cream and more pistachio

Almond Cake and Blueberry Compote

lemon, mascarpone and oranges

Sour Cream Panna Cotta

apricot and passion fruit jam, butter crunch

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

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