Dinner Menu
Saturday, July 26th, 2014
Leaves and Vegetables
“Massaged” Green Kale
shiitake and button mushrooms, carrot, cucumber, seaweed, tamari basil vinaigrette
Woven Roots Young Butter Lettuces
Rawson Brook chevre dressing, apricots, watercess and toasted walnuts
Hudson Valley “Chopped” Corn Salad
blue cheese, tomato, zucchini, farro and buttermilk
Fritters of Japanese Salad Turnips
peanut butter, more turnips and fermented pineapple hot sauce
Small Plates
Trio of Bean Hummus
black bean and pumpkin seed, lima and spiced garlic, cranberry bean and green olive
Chilled Soup of Jen’s Beets
pine nuts, Leahey yogurt
Fried Green Tomato Tacos
almond romesco, jalapeno, summer slaw, cilantro
Peppered Mousse of Farm Raised Idaho Trout
toasted bagel, horseradish and pickles
Cricket Creek Veal Liverwurst
lentil salad, toasts, fried shallots, summer “kraut”
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO
Pizzichi di Farro, spicy pork sausage, pepperoncini, greens and black olives
Summer squash “mac and cheese” Vermont cheddar, shells,Tabasco crumbs
Linguini, scape, sunflower seed and carrot top pesto, peas from the freezer, pecorino
Large Plates
Fried Confit of Niman Ranch Pork Spare Ribs
creamed millet, maple sweet and sour, spinach
Breast of Misty Knoll Chicken
summer cassoulet of fava beans, salsa verde and zucchini
Smoky Confit of Arctic Char
pea shoots, roma beans, bacon, corn, hothouse tomato
Zucchini “Parm” Sandwich
BMB ciabatta, mozzarella, marinated tomato and roasted onion, salami (optional) 15.