Dinner Menu

Friday, July 8th, 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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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”, pumpkin seeds

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, turnip

Becket Duck Egg

milk poached cheddar grits, tomato and bacon brodo, vintage hot sauce

Spaghetti of Zucchini

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

Almond and Chicken Liver Pate

pickles, mustard and toasts

Lettuces from Mill River

shaved Vermont beets, yogurt vinaigrette, trail mix granola

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Pan Roasted Filet of Idaho Trout

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

Seared Confit of Australian Lamb Neck

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

Wild Striped Bass

butter braised lettuces, carrots, peas from the freezer, fried parsley, lemon

Roasted Thigh of Vermont Chicken

local veggies, fines herbs and garlic scapes

 Orecchiette, 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

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

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