Dinner Menu

Wednesday, August 17th, 2016

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We invite each guest to choose

three, four or five courses

from any part of the menu.

Woven Roots Beefsteak Tomato

corn and cilantro vinaigrette, “nacho” salt

Rillette of Arctic Char Belly

pickles, mustard, toast and horseradish

Fennel, Carrots and Oranges

sunflower seed “hummus”, saffron couscous

Elote Tacos

cotija, almond romesco, chipotle and cabbage

Chilled Chickpea and Tahini Soup

tabouli

Cherry Tomato and Green Tomato “Panzanella”

bacon-onion vinaigrette, torn toast, dill and broad beans

Woven Roots Fried and Roasted Zucchini

Lee farms ricotta, Parmesan, marinara, oregano, funky black olives

Peanut Butter, Cabbage and Cucumber “Slaw”

sesame, garlic, rice, scallion and soy

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Pan Roasted Skate Wing

Hosta Hill kimchi and tomato “gazpacho”, rice salad

12-Hour NEFF Sirloin Flap

new potatoes, parsley, pickled garlic scapes and red onions

Chicken Fried Maitake Mushrooms

royal trumpet mushrooms, broccoli, lentils, buttermilk and thyme

Crispy Braised Pork Croquettes

kale, broad beans, peas, shallot and garlic

Seared Veal Breast Confit

smoky mustard seed jam, salted cabbage and cherry tomatoes

Beef Bolognese, garganelli,”shaky” cheese

The “E.L.T.” smokey fried eggplant, aioli dressed lettuces, red onion and tomato

Fusilli, corn and Vermont cheddar “mac + cheese”, crumbs

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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, maple and rum

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