Dinner Menu

Thursday, July 21st, 2016

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Roasted Broccoli and Pickled Broccoli Rabe

white bean hummus, sundried tomato, navy beans

Fried Garlic Scapes and Bonito Caesar

kohlrabi, broccoli “hearts”, croutons, romaine and parmesan

Somebody’s Shaved Beets and Yellow Cucumbers

ginger, purple basil and toasted pumpkin seeds

Mexican Street Corn Tacos

Cotija, almond romesco, black bean, sambal, 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

Sh%t on a Shingle

salted and creamed beef, “mushy” peas, thick cut toast, too much black pepper

Vermont Goat Pozole

charred buttermilk guacamole

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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

summer borscht, more beets, celery, oranges, horseradish, tobiko, micro arugula

“Chicken and Rib Plate”

corn and corn bread stuffing, petite slaw, BBQ flavors

North Adams Maitake Mushrooms

squashes, roasted garlic, garlic scapes

 Orecchiette, rock shrimp “sausage”, Swiss chard, garlic crumb

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

summer berry jam, butter crunch

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