Dinner Menu

Friday, May 19th, 2017

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To Start

12.

 Grilled Asparagus

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

Young Lettuces from Woven Roots

yeasted vinaigrette, soy and pickled daikon

Carrot “Chutney” and Berle Farm Crowdie Toast

BMB cherry pecan bread, aged cider vin, brined carrot tops

Spicy Black Bean and Tortilla Soup

jalapeno crema, little chips

Marinated Japanese Turnips from Lee

Hosta Hill kimchi, Delftree shiitakes, sesame, cucumbers

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, braised greens, Montasio

Pizzichi di Farro, nettle and pine nut pesto, Lee farm ricotta, peas, Parmesan


Larger Plates

26.

 Vermont Chicken Thighs

braised button mushrooms, spinach, lemon, mustard and quinoa

Fried Soft Shell Crabs

“secret” sauce, sweet pickles, fresh croutons 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

“Grilled” Chocolate, Peanut Butter and Fluff

BMB bread and chocolate, crunchy PB, melted marshmallow, berry jam