Dinner Menu

Saturday, July 23rd, 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

Fried Garlic Scapes and Bonito Caesar

kohlrabi, 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

Woven Roots Fried and Roasted Zucchini

broken burrata vinaigrette, Alfonso black olives, oregano

Mousse of Idaho Trout

egg, pickles, mustard and toasts

Roasted Baby Carrots and Marinated Snap Peas

sunflower seed “hummus”, quinoa, yogurt and poppy seeds

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

Confit Pork Spare Ribs

cornbread stuffing, bbq sauce, petite slaw

Sautéed Farm Raised Trout

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

Becket Duck Egg

pork meatballs, beech mushrooms, ginger broth, kimchi

North Adams Maitake and Oyster Mushrooms

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

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

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

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

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