Dinner Menu

Saturday, July 24^th, 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