Dinner Menu
Thursday, June 25th, 2015
To Begin
Chilled Avocado “Veloute”, chicken salad, jalapeno, crumbled nachos and crema
Strawberries. Radish and Pea Shoots, Maple Brook mozzarella, buttermilk, basil, black pepper, farro
Braised Kale Salad, pancetta, roasted shallot, garlic scapes, Eleven Brothers goat tomme
Overmeade Marinated Asparagus, bonito aioli, Jonah crab, crumbled egg, butter crumbs, chervil pistou
Watermelon “Tartare” and Fried Halloumi, pickled rind, pepperoncini, oregano, poppy seeds, fennel
Warm Salad of Dandelion Greens, Bone Marrow and Spinach, slow poached egg, Parmesan, aged balsamic
Pete’s Greens, creamed nigella seed vinaigrette, dill pickled green strawberries, popped amaranth
Cricket Creek Veal Agnolotti, zucchini puree, caper, raisin, sun dried tomato, chilies and saffron
Charcuterie
pick one, two or all three
Cricket Creek veal and pork rillettes Shad roe and pancetta pate Swordfish rillettes
To Continue
Misty Knoll Chicken Breast, chicken wing sausage, creamed spinach and barley, salad turnips
Fried Pollock, salt cod, pea and potato “hash”, butter lettuce, green goddess and pickled mussels
Seared NEFF Butchers Steak, smoked quinoa, BBQ’d beef jam, kohlrabi, scallions
Spaghetti, shaved zucchini, garlic scape, pine nut and green olive pesto, Parmesan
Sweet
Lemon Cheesecake, more lemon, coco almond graham crumbs, yogurt granita
Warm Crumbled Corn Bread, rhubarb jam, strawberries, jalapeno ice cream and toasted corn flakes
Almond Cake, Austin’s mango, candied cherries, whipped cream and a chocolate truffle
Chef/Owner – Bjorn Somlo Chef de Cuisine – Raymond Stalker