Dinner Menu

Friday, July 22nd, 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

Roasted Baby Carrots and Marinated Snap Peas

sunflower seed “hummus”, yogurt, and puffed quinoa

Vermont Goat Pozole

charred buttermilk guacamole and romaine

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Confit of New England Lamb Neck

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

Salt Cured NY Strip

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

Sautéed Farm Raised Trout

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

Roasted Vermont Chicken Thigh

summer veg, pea and crème fraiche, chicken jus, chervil vinegar

North Adams Maitake and Oyster Mushrooms

burnt eggplant, tamarind braised daikon, garlic scapes, more eggplant

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

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

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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

Sour Cream Panna Cotta

summer berry jam, butter crunch