Dinner Menu
Sunday, June 28th, 2015
Summer Prix Fixe
Three Course 45. Four Course 55. Five Course 65.
To Begin
Berry Patch Braised Kale Salad, pancetta, roasted shallot, garlic scapes, Eleven Brothers goat tomme
Spiced Lamb Sausage, minted yogurt, couscous, apricot and pickled onion
Black Bean Hummus and Guacamole, chips, toast and aged hot sauce
Overmeade Marinated Asparagus, bonito aioli, Jonah crab, crumbled egg, butter crumbs, chervil pistou
Fried Skate Fritter, kimchi, green mango and cilantro
Warm Dandelion Greens and Bone Marrow, toast, slow poached egg, Parmesan, roasted tomato
Pete’s Greens, creamed nigella seed vinaigrette, dill pickled green strawberries, popped amaranth
Cricket Creek Veal Agnolotti, zucchini puree, caper, raisin, sun dried tomato, saffron, squash blossom
Chicken Liver and Almond Pate, strawberry and white balsamic chutney, burdock, mustard, toast
To Continue
Roasted Thigh of Vermont Chicken, Leahey bacon, creamed barley, radish, herbs and frisee
Sautéed Filet of Idaho Trout, white beans, parsley, lemon, peas, summer squash and asparagus
BBQ Braised NEFF Beef, smoky quinoa, kohlrabi slaw, chives, lime
Spaghetti, shaved zucchini, garlic and radish green pesto, green olives, pine nuts, Parmesan
Pappardelle, beef Bolognese, garlic crumbs
Sweet
Old Fashion Chocolate Cake, brown sugar-whiskey pudding, espresso ice cream, chocolate truffle, cherries
Warm Crumbled Corn Bread, rhubarb jam, strawberries, jalapeno ice cream and toasted corn flakes
Almond Cake, lemon curd, raspberry, whipped cream, mango, white chocolate