Dinner Menu

Thursday, July 7th, 2016

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An Unlikely Salad of Cabbages and Kohlrabi

beef tongue vinaigrette, caraways, mustard

 Curried Montauk Bluefish Mousse

coconut milk ”raita”, toasts, cucumber, green mango and tumeric honey vinegar

Overmeade Gardens Blistered Garlic Scapes

roasted carrots, blackened onions, jalapeno “dip”

Chicken “Nudel” Soup

slow poached farm egg, tubenetti, lemon, “stewed” spinach

A Toast of Lots and Lots of Roasted Garlic

Alfonso black olives, Valtellina Casera, seared sugar snap peas

Spaghetti of Zucchini

basil, green olive – pine nut pesto, ricotta and lemon crumbs

Almond and Chicken Liver Pate

pickles, mustard and toasts

Lettuces from Mill River

shaved Vermont beets, yogurt vinaigrette, pumpkin seeds

Japanese Salad Turnips from Woven Roots

roasted, blanched and raw, a pesto of their own greens, sunflower seeds, aleppo and Crowdie

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Pan Roasted Filet of Idaho Trout

petite golden beet borscht, horseradish, orange, chervil, radish, fennel, salmon roe

 Seared Confit of Australian Lamb Neck

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

Salt Cured NY Strip

smoked kale, crimini mushrooms from Delftree, new onions, veal jus

Roasted Thigh of Vermont Chicken

lemon, fines herbs and garlic scapes

 Garganelle, rock shrimp “sausage”, braised greens and crumbs

Pizzichi de Farro, braised beef and pepperoncini, sour cream, green onion

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Dark Chocolate Brownies

Amaretto whip, caramel ice cream, raspberry puree 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