Dinner Menu

Thursday, August 4th, 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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Roasted Beefsteak Tomato and Smoked Trout Salad

celery, russets, romaine and dijon

Cucumbers and Roasted Beets

chilled pickled beet “borscht”, horseradish and quinoa

Mexican Street Corn Tacos

Cotija, almond romesco, black bean, chipotle, cabbage and cilantro

Toast of Woven Roots Cherry Tomatoes

Lee farms ricotta, aged balsamic, garlic, Italian basil

Woven Roots Fried and Roasted Zucchini

broken burrata, marinara, oregano, arugula, black olives

Braised Goat Pozole

tortilla, jalapeno, guacamole

Chilled Carrot, Ginger and Coconut Soup

mango, crab, thai basil, lime

Young Carrots and Marinated Snap Peas

sunflower seed “hummus”, saffron couscous and EVOO

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Sautéed Arctic Char

grilled cucumber and buttermilk nage, nigella seeds, dill, more cucumber

12-Hour NEFF Roast Beef

smoked kale, new potatoes, pickled mustard seeds and red onions

Confit of New England Lamb Neck

yogurt, bulgur, chickpeas, raisins, verjus and mint

Fricassee of Oyster and Beech Mushrooms from Delftree

braised Colfax daikon, farm egg, ginger broth

Smoky Fried Eggplant Banh Mi

pickles, jalapeno, spicy eggplant “aioli”, cilantro, peanuts

Orecchiette, milk poached roasted garlic, button and crimini mushrooms, lemon

Tubettini, kale, pecorino and walnut pesto, spelt berries, Romano beans

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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

Sour Cream Panna Cotta

cranberry port jam, butter crunch

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

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