Dinner Menu

Saturday, August 20th, 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

Toast of Carrot “Top-anade” and Confit

sunflower seeds, pecorino

Elote Tacos

cotija, almond romesco, cilantro and cabbage

Hosta Hill Kimchi and Tomato Gazpacho

sushi rice salad

Cherry Tomato and Green Tomato Panzanella

bacon-onion vinaigrette, torn toast, dill

“Spaghetti” of Zucchini and Romano Beans

lemon, Parmesan, toasted garlic and EVOO

NEFF Beef Tartare

toasted marrow vinaigrette, crispy russets, “burger” pickles

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Pan Roasted Skate Wing

brown butter, caper, melted onion, 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, shallot and garlic

Seared Veal Breast Confit

smoky mustard seed jam, salted cabbage and cherry tomatoes

Beef Bolognese, garganelli and “shaky” cheese

Fusilli, braised chicken, arugula and walnut pesto, peas

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.