Tuesday, August 4th, 2015
Summer Prix Fixe
Three Course 45.
Four Course 55.
Five Course 65.
Green Beans from Lee, fried onion, potato, bacon, horseradish and Animal Farm buttermilk
Woven Roots Beets and Apricots, pumpkin seeds, Twig Farm Tomme, white balsamic
Peach and Carrot Soup, honey braised fennel
Cucumber and Tahini Salad, bulgur wheat, burnt garlic, lemon and green olives
Farm Raised Steelhead Trout Mousse, pickled things, toasts
Fried Zucchini, marinara, Parmesan, pickled fennel, toasted garlic, pine nuts
Petite Lamb Curry, chickpeas, cilantro, roasted squash, yogurt
Leahey Farms Milk Poached Grits, Feather Ridge egg, hot sauce, rock shrimp and corn salad
Sautéed Haddock, sweet pea puree, buttered farro, pea shoots, pistachio and dill
Cob Braised Pork Shoulder, corn, jalapeno, almond romesco, queso fresco and lime
Sautéed Veal Flank, duck fat lentils, mustard, lemon, micro green salad
Sweet corn risotto, chives, cultured Vermont butter, tomato jam
\Ricotta cavatelli, charred eggplant puree, basil, tomato and aged balsamic crumb
Spaghetti, bone marrow and braised parsley pesto, gremolata
Purple Basil and Greek Yogurt Panna Cotta, sour cherries, red vermouth, anise cookie
Warm Crumbled Cornbread, blueberries, lime cream, mascarpone
Almond and Tart Plum “Summer Pudding”, raspberry lemon jam, lemon verbena ice cream, white chocolate