Dinner Menu

Wednesday, August 10th, 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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Marinated Beefsteak Tomatoes from Lee

kimchi and crab dressing

Pork Liver and Pumpkin Seed Pate

blueberry chutney, burnt onion jam, mustard and toasts

Fennel, Carrots and Oranges

sunflower seed “hummus”, saffron couscous, opal basil

Roasted Beets and Pickled Cucumber Mignonette

chilled beet “borscht”, horseradish and quinoa

Chilled Carrot, Curry and Verjus Soup

bulgur, raisins, yogurt, mint and ginger

Toast of Woven Roots Cherry Tomatoes

ricotta pesto, garlic, aged balsamic

Woven Roots Fried and Roasted Zucchini

broken burrata, marinara, oregano, funky black olives

Peanut Butter Kohlrabi “Noodles”

cucumber, sesame, garlic and soy

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Pan Roasted Swordfish

cherry tomatoes, brown butter, pine nuts, raisins, cauliflower and basil

12-Hour NEFF Sirloin Flap

new potatoes, parsley, pickled garlic scapes and red onions

Confit of Veal Breast

tomato jam, shaved cabbage, caraway and mustard seeds

Crispy Pork Croquettes

tarragon–tomato emulsion, broccoli, peas and seared romaine

Smoky Fried Eggplant Banh Mi

pickles, spicy eggplant “aioli”

Fricassee of Delftree Mushrooms, orzo, black pepper and sour cream

Tubetinni, corn and Vermont cheddar “mac + cheese”, crumbs, jalapeno

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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

Vanilla and Jasmine Rice Pudding

toasted coconut, cinnamon, pineapple and rum

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

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