Dinner Menu
Tuesday, June 26th, 2012
Small Plates
10.
Overmeade Gardens Sugar Snap Peas and Garlic Scapes
herb dressing, crushed pumpkin seeds, chicory and sherry
Chilled Summer Borscht
beef tongue, horseradish, young lettuces, Great Hill blue cheese
Duck “Carnitas” Tacos
citrus cured duck confit, marinated cabbage, jalapenos, refried beans, almond romesco
Berle Farm Extra Aged Berleberg
Berry Patch greenhouse tomatoes, nettle pesto, sunflower seeds and garlic crumbs
Spice Rubbed Ham
slow poached egg, mustard, roasted spring onion and new garlic toasts
Tempura of Squash Blossoms
marinated zucchini, Crowdie, basil, saffron and chili “marinara”
Sourdough toasts (2.) Greens with vinaigrette (8.)
Pasta
20.
Garganelli, roasted tomato, High Lawn ricotta, Parmesan
Pizzichi di Farro, Sheffield mutton Bolognese
Plates
25.
Fried Confit of Niman Ranch Pork Spare Ribs
baked beans, slaw and maple sweet and sour
Sautéed Farm Raised Idaho Trout
spaetzle, garlic scapes, feta, orange, fennel, sumac, black olive vinaigrette
Seared NEFF Beef
sugar snaps, milk poached garlic puree, porcini scented crimini mushrooms
Wild King Salmon
roasted tomatoes, basil quinoa, summer squashes, fresh tomato puree
Six Course Menu Tasting, Sixty Dollars per Person
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA and .75% Local