Dinner Menu
Thursday, June 28th, 2012
Small Plates
10.
Overmeade Gardens Sugar Snap Peas and Garlic Scapes
herbs, crushed pumpkin seeds and sherry
Chilled Summer Borscht
horseradish, young lettuces, duck, radish
Berle Farm Extra Aged Berleberg
Berry Patch greenhouse tomatoes, nettle pesto, sunflower seeds and garlic crumbs
Cucumber and Japanese Turnip Salad
Hahn’s tofu dressing, wasabi tobiko, walnuts, white miso and pickled beech mushrooms
Tempura of Squash Blossoms
marinated zucchini, Crowdie, basil, saffron and chili “marinara”
Chickpea Falafel
split pea hummus, pita, Greek yogurt, fennel, oranges, sumac
Sourdough toasts (2.) Greens and vinaigrette (8.) Rabbit sausage tacos, almond romesco (10.)
Pasta
20.
Garganelli, roasted tomato, High Lawn ricotta, Parmesan
Pizzichi di Farro, Sheffield mutton Bolognese, EVOO, black pepper
Spaetzle, garlic scapes, sundried tomatoes, olives, feta, kale
Plates
25.
Fried Confit of Niman Ranch Pork Spare Ribs
baked beans, slaw and maple sweet and sour
Sautéed Farm Raised Idaho Trout
tomatoes, summer squash, quinoa and almond basil pesto
Roasted Breast of Misty Knoll Chicken
extra skin, milk poached garlic puree, porcini scented crimini mushrooms, Swiss chard, white beans
Curry Oil Poached East Coast Halibut
snow and sugar snap peas, English peas from the freezer, carrots and marinated cucumbers
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