Dinner Menu
Sunday, May 24th, 2015
Summer Prix Fixe
Three Course 45. (savory only) Four Course 55. Five Course 65.
To Begin
Local Herbs and Chickpeas, Green Mountain yogurt, toasted cumin, golden raisins, bulgur wheat
Marinated Vermont Asparagus, bone marrow bordelaise, shallot, fried russets, tarragon, cured yolk
Roasted Lenox Asparagus, Rawson Brook chevre, sunflower seed and bitter green pesto
Berry Patch Artisanal Lettuces, this year’s rhubarb and last year’s blackberry, toasted cheddar
Toast of Smoked Mussels, marinated white beans, pancetta, roasted tomato, EVOO
Pickled Mackerel, grapes, horseradish, matzo fritter, carrot, Tuscan kale crisp
Squid and Lemongrass, coconut milk, rice noodles, mango vinegar, cucumber, toasted peanut oil
Skate and Ramp Sausage, tomato and shallot broth, frisee, pickled ramps
To Continue
Roasted Day Boat Monkfish, saffron, sun dried tomato, peas and crumbs
Northstar Lamb and Pizzichi di Farro, green olives, sourdough, Marcona almonds
NEFF Butcher’s Steak , roasted onion puree, green bean “casserole” salad, fried onions
Cricket Creek Veal, green kale and shank agnolotti, asparagus, pine nuts, lemon
Pork Sausage and Yukon Gold Pierogi, French cabbage, melted sweet onion, Vermont sour cream
To Finish
Warm Crumbled Cornbread, jalapeno ice cream, buttered cornflakes and rhubarb
Almond Cake, sour cream, stone fruit jam, granola and currant
Bittersweet Chocolate Pudding, peanut butter mousse, peanut brittle and graham cracker whip
Chef/Owner – Bjorn Somlo Chef de Cuisine – Raymond Stalker