Dinner Menu
Sunday, September 28th, 2014
Leaves and Vegetables
12.
Woven Roots Roasted Beets
pickled beet “borscht”, sour cream, red onion, black pepper, apple and dill
Pete’s Elderly Arugula
marinated button mushrooms, Parmesan, green olive and pine nut toast, chives
Late Harvest Compressed Melons
watercress, feta, cucumber, Gruner soaked red grapes, kombucha and sunflower seeds
Small Plates
10.
Pork Carnitas Tacos
salsa verde, brined jalapeno, slaw
Celery Root Bisque
saffron, rock shrimp, chervil
Seared Broccoli and Tatsoi
sesame, pickled yellow broad beans, scallion and shiitakes
Butternut Squash Fritters
whipped goat cheese, Bourbon, vanilla, pear, orange and almonds
Ham, Egg and Cheese
smoky ham, Havarti, sourdough and mustard aioli
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Orecchiette, pork sausage, Swiss chard, black olives and pepperoncini
Linguini, summer squash “carbonara”, black pepper and corn
Pizzichi di Farro, rabbit and veal ragout, braised mushrooms
Large Plates
26.
Pan Seared Fluke
coconut rice “congee,” citrus, cockles, spicy pickles, kimchi
Soy Caramel Braised Pork
eggplant, apple, cabbage and pumpkin seed
Braised NEFF Beef
roasted carrot puree, red onion, Italian broccoli and crème fraiche
Black Bean Veggie Burger
almond romesco, more black beans, peppers, young lettuces with or without pork carnitas (15.)
Chef de Cuisine – Raymond Stalker Chef/Owner – Bjorn Somlo