Dinner Menu

Thursday, May 18th, 2017

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To Start

12.

 Grilled Asparagus

onions, arugula, last year’s chilies and burnt garlic

Young Lettuces from Woven Roots

yeasted vinaigrette, soy and pickled daikon

Roasted Beets

yogurt and beet kvass nage, currants, poppy and chamomile

Spicy Black Bean and Tortilla Soup

jalapeno crema, little chips

Marinated Japanese Turnips from Lee

Hosta Hill kimchi, sesame, cucumbers and scallions

Bitter Greens

burnt citrus vinaigrette, feta and pistachios

Slow Poached Farm Egg

salt cod and potato hash, ramp “ranch”, toasted onion, bacon

Fried Broccoli and Cheddar Tacos

slaw, almond romesco and bodega jalapenos

Semolina toasts (3.)


Next

18.

 Pan Roasted Hadley Asparagus and Warm Chevre

ramp and sunflower seed pesto, black pepper and crumbs

 Garganelli, braised chicken and sunflower seeds, radicchio, Montasio

Penne, roasted tomato, Lee farms ricotta, Parmesan, EVOO and garlic


Larger Plates

26.

 Vermont Chicken Thighs

mushrooms, spinach, lemon, mustard, quinoa and peas from the freezer

Fried Soft Shell Crabs

“secret” sauce, sweet pickles and young lettuces

Pan Roasted NEFF Butcher’s Steak

lentils, asparagus, potato, horseradish and red wine raisin beef jam


Sweet

10.

Rhubarb and Apple Crisp

ginger crème anglaise, whipped cream

Honey, Yogurt and Chamomile Panna Cotta

lemon curd, grapes, pistachio shortbread