Dinner Menu

Thursday, August 18th, 2016

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We invite each guest to choose

three, four or five courses

from any part of the menu.

Roasted Beets and Berry Patch Strawberries

cream cheese vinaigrette, white balsamic, vanilla, toasted buckwheat and poppy

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

Hosta Hill Kimchi and Tomato “Gazpacho”

sushi rice salad 

Cherry Tomato and Green Tomato “Panzanella”

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

Chilled Chickpea and Tahini Soup

chickpea salad

Peanut Butter, Cabbage and Cucumber “Slaw”

sesame, garlic, scallion and soy

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Pan Roasted Skate Wing

arugula and walnut pesto, caper, fingerling potato and roma beans

Roasted Thigh of Vermont Chicken

butter beans and sweet corn, basil, tomato

Chicken Fried Maitake Mushrooms

royal trumpet mushrooms, broccoli, lentils, buttermilk and thyme

Crispy Braised Pork Croquettes

kale, peas from the freezer, shallot and garlic

Seared Veal Breast Confit

smoky mustard seed jam, salted cabbage and cherry tomatoes

Beef Bolognese, garganelli, “shaky” cheese

Fusilli, corn and cheddar mac + cheese, crumbs

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

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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, strawberry, maple and rum

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