Dinner Menu

Sunday, April 26th, 2015

Leaves and Vegetables

12.

 

Confit of Portabella Mushroom and Spinach

fried garlic, roasted scallion emulsion, sesame seeds

Berry Patch Kale Salad

carrot juice and sour cream vinaigrette, pecans, apricots, raisins, amaranth

 

Marinated Eggplant and Piave

white beans, cubanelle peppers, pickled fennel and croutons

 

Beet and First of the Season Chevre “Tartare”

mango, grains of paradise, sherry and frisee

Chickpeas and Too Many Herbs

tomato vinaigrette, spiced yogurt, saffron, currants and bulgur

Small Plates

10.

Tea Sandwich of Cod, Shrimp and Tobiko

crusts off store bought white bread, red onion and aioli

“Chopped” Duck Liver Pate

walnuts, Manischewitz pickled egg, celery, mustards, toast

Salad of Arctic Char Gravlax

apple, horseradish, dill, sour cream, cucumber

Semolina toasts (3.)

Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan

Campanelle, garlic, chopped clams, wilted escarole, Vermont butter

Cavatelli, arugula – pistachio pesto, carrots, feta

Shells, mac + cheese of Cricket Creek’s Maggie’s Reserve and cauliflower

Orecchiette, pork belly, lentils, crimini mushrooms, “canned” tomato

 

 

Large Plates

26.

 

Six Mates Shrimp

couscous, Montauk squid, fennel, green beans, green olives and orange

Roasted Vermont Chicken Thighs

melted French cabbage, red wine braised purple carrots, potato

 

Chef de Cuisine Raymond Stalker                Chef/Owner Bjorn Somlo