Dinner Menu

Sunday, July 3rd, 2016

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 Smaller Plates

12.

Toast of Roasted Woven Roots Salad Turnips

ricotta, aleppo, sunflower seed + turnip green pesto

Mighty Food Farm Lettuces

smoked pickles, Vermont cheddar

 Curried Bluefish Mousse

coconut milk “raita”, toasts and cucumber

 Roasted Beets and Pickled Radish

goat yogurt, shiso vinegar and seeded oats

 Almond and Chicken Liver Pate

pickles, mustard and toasts

Becket Duck Egg

duck confit, wilted frisee and spelt berries

Strawberry and White Balsamic Gazpacho

cucumber, vanilla and crème fraiche

Corned Beef Tongue

kohlrabi, Green Arrow cabbage, caraways

Spaghettiof Summer Squashes

crowdie, basil and pine nut pesto

semolina sourdough toasts (3.)

lettuces with vinaigrette (8.)


Larger Plates

25.

Braised NEFF Beef

Colfax broccoli puree, potatoes, onions, more broccoli and beef jus

 Fried Soft Shelled Crabs

cashew, coconut, apple, green mango, coriander and Hosta Hill gochu curry kraut

“Katsu” of Painted Hills Pork Loin

Napa cabbage, pickled bok choi, sesame, scallion, soy and sherry

Pan Roasted Chicken Thighs

seared lettuces, pickled cucumbers, “creamed” chive and black pepper dressing, garlic scapes


Pasta

15./22.

Pizzichi di Farro, NEFF beef and pepperoncini ragout, sour cream, chives

Garganelle, rock shrimp “sausage”, Swiss chard, crumbs

Tubenetti, bitter green and walnut pesto, braised chicken, pecorino, poached egg

Linguini, Bolognese, red wine, Parmesan


Sweet

10.

Dark Chocolate Brownies

Amaretto whip, caramel ice cream, coffee milk jam and almond brittle

Toasted Cornbread and Vermont Strawberries

jalapeno ice cream and lime curd

Berle Farm Yogurt Panna Cotta

Walker street rhubarb honey, butter crunch