Dinner Menu

Tuesday, July 26th, 2016

share this:

We invite each guest to choose

three, four or five courses

from any part of the menu.

_____________________________________________________

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, marinara, oregano, micro arugula

Mousse of Idaho Trout

egg, pickles, mustard and toasts

Fried Oyster “Slider”

roasted eggplant puree, daikon and red onion relish

Roasted Baby Carrots and Marinated Snap Peas

sunflower seed “hummus”, quinoa, lemon and EVOO

Vermont Goat Pozole

charred buttermilk guacamole

___________________________________________________

Confit of New England Lamb Neck

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

Salt Cured NEFF NY Strip

smoked kale, crimini mushrooms, red wine, roasted onions, black pepper

Fried Soft Shell Crab

tobiko, “onion dip”, summer veggies, potato

Becket Duck Egg

pork meatballs, beech mushrooms, ginger broth, kimchi

North Adams Maitake Mushrooms

cheddar grits, cherry tomatoes, new garlic

Orecchiette, braised NEFF beef and pepperoncini, sour cream, green onion

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

_______________________________________________________

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

______________________________________________________

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

_____________________________________________________