Dinner Menu
Tuesday, July 7th, 2015
Summer Prix Fixe
Three Course 45. Four Course 55. Five Course 65.
Braised Kale Salad, zucchini, Eleven Brothers goats milk tomme, cranberries and pumpkin seeds
Generic Broccoli, farro, pine nuts, basil, mozzarella “brodo”, portobello, new garlic
Pete’s Greens, chive blossom vinegar, charred jalapeno and buttermilk dressing, scallion
Duck Liver and Almond Pate, strawberry and white balsamic chutney, burdock, mustard, toast
Marinated Octopus, oranges, halloumi, black olives, fennel and pepperoncini
American Wagyu Beef Tartare, kimchi, peanuts, cilantro and lettuce
Stew of Braised Lamb Sausage, couscous, chickpeas, yogurt, mint, fig and pomegranate molasses
Bone Marrow Braised Dandelion Greens, early tomatoes, slow poached egg and Parmesan
Peppered Pork Belly, Japanese turnips, turnip greens, pickled green strawberries, mustard
Fried Hake, peas, caper- oregano aioli, potato, butter lettuces, hothouse beefsteak tomato
BBQ Braised Beef, quinoa, smoked cabbage and kohlrabi slaw, lime
Spaghetti, summer squash and Vidalia onion crema, Grano Padano, chili flake, ricotta
Pappardelle, Bolognese, crumbs
Panna Cotta of Animal Farm Buttermilk “Curds and Whey”, purple basil and strawberry granita
more strawberries, mango lassi
Lemon Cheesecake, brown sugar and graham crumble, stone fruit jam, ginger syrup
Frozen Peanut Butter Pie, currants, whisky and whipped cocoa