Dinner Menu
Wednesday, May 21st, 2014
Matty and Kyra’s Asparagus
Overmeade Gardens Lenox, MA
12.
Marinated
chilled mussels, roasted shallot emulsion, saltines
Warm Bisque
slow poached farm egg, brown butter and popcorn, curry
Roasted
baked Rawson Brook chevre, watercress and pistachio pesto
Small Plates
10.
Spicy Carrot and Paprika Soup
green chili cream
Seared Pork Rillettes
maple, pickles, mustard and lentils
Beef Tongue Chili
crispy tortilla, queso blanco, onion rings
Local Head Lettuces
grapes, feta, pumpkin seeds, mint and yogurt
Farm Raised Trout Pate
watercress, ramp, rye and cucumber
Chicken Liver Parfait
warm blueberry and ginger jam, toasts
Organic Green Leaf Caesar
green olives, croutons and pickles
semolina toasts (3.) lettuces with vinaigrette (8.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Linguini, button mushroom crema, Swiss chard and duck
Cheddar dumplings, cauliflower mac and cheese, black pepper
Large Plates
26.
Pan Roasted Hake
herbed potato, fava bean, peas and minted lettuces
Breast of Misty Knoll Chicken
parsley spaetzle, crimini mushroom, black olives, artichoke and pine nut puree
Chorizo Braised NEFF Pork Belly
jalapeno, clams, dressed cabbage, scallion, almond romesco and rice