Dinner Menu

Tuesday, August 9th, 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, scallion and soy

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Sautéed Arctic Char

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

12-Hour NEFF Sirloin Flap

new potatoes, parsley, pickled garlic scapes and red onions

Confit of Veal Breast

cherry tomato jam, shaved cabbage, caraway and mustard seeds

Braised Pork “Nuggets”

tarragon–tomato emulsion, broccoli and seared romaine

Smoky Fried Eggplant Banh Mi

pickles, spicy eggplant “aioli”

Orzo and Delftree mushrooms, sour cream, chives and black pepper

Orecchiette, 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

Sour Cream Panna Cotta

white peach puree, butter crunch

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

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