Dinner Menu
Saturday, July 24th, 2010
Small Plates
10.
Snake River Waygu Meatballs, salsa verde, spicy onions and panzanella
Hummus Trio; white bean and anchovy, split pea and lemon, lentil and garlic, olives and toasts
Fried Green Tomatoes, Caesar, lettuces, bacon and roasted onion
Local Green Beans and Broccoli, walnut, orange and salted ricotta with prosciutto oil
Pickled Trout, smoked Turkish pepper, wheat berry – cucumber salad and saffron aioli
Chilled Wild Salmon Potato Leek Soup, smoked salmon pate, croutons
Almond and Misty Knoll Chicken Liver Pate, sourdough toasts, currant mignonette
Crispy Lamb Neck, roasted beets, sherry almond butter and young greens
Vermont Cheese Plate, Vermont honey comb
Pasta
18.
Dijon Spaetzle, chanterelles, shallots and butter
Penne, beef and tomato ragout with Parmesan
Spaghetti, creamed basil pesto
Jonah crab, poppy seed cavatelli, greens (22.)
Plates
25.
Sautéed Diver Scallops, julienned summer squashes, quinoa, smoky green tomato salsa
Roasted NEFF Skirt Steak, marrow roasted veggies, carrot puree, parsley vinaigrette
Seared Sockeye Salmon, cabbage, bacon and potato hash, caraway mustard
Pan Roasted Moulard Duck Breast, Vietnamese rice noodle and spicy lime salad
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness