Dinner Menu

Wednesday, July 20th, 2016

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Roasted Broccoli and Pickled Broccoli Rabe

white bean hummus, sundried tomato, navy beans

Overmeade Gardens Blistered Garlic Scapes and Sugar Snap Peas

tahini “special sauce”, spiced sesame, purple daikon

Somebody’s Roasted Beets and Shaved Yellow Cucumber

ginger, purple basil and toasted pumpkin seeds

“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

egg, pickles, kraut and toasts

Vermont Goat Pozole

charred buttermilk guacamole, not so local romaine

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Smoked Vermont Chicken Drums

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