Dinner Menu

Friday, August 14th, 2015

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Summer Prix Fixe
Three Course  45.
Four Course 55.
Five Course 65.

Cherry Tomato “Gazpacho”, smoked paprika, poached rock shrimp, green olives, zucchini, garlic croutons

Soup of Matty’s Roasted Garlic and Dandelion Greens, crushed egg toast, chives, Parmesan and chicken stock

Roasted Beets, shaved nectarines, pistachio, Lee farms ricotta, cucumber and purple basil vinegar

Steelhead Mousse, pickled escarole, horseradish, black pepper, mustard, toast

Green Beans from Lee, roasted onion, fried potato, bacon, horseradish, lettuces, and Animal Farm buttermilk 

Shisito, Corn and Aged Vermont Cheddar Pimento Cheese, challah, crushed Ritz, generic iceberg 

Sugar Snaps, Thai style “Nam Chouc”, fried vermicelli, peanuts, mint, cilantro, basil and lime

Cheap Beer Battered Haddock Tails, lemon, caper, tarragon pickle aioli

Cob Braised Pork Shoulder, almond romesco, corn, jalapeno, pico de gallo, crema

Seared NEFF Tri Tip, arugula-pine nut puree, grilled zucchini and pickled mushrooms

Vermont Chicken Schnitzel, Alsatian mustard, summer “kraut” and pea shoots

Roasted Nova Scotia Swordfish, white bean puree, tomato, black olives and pepperoncini

Spaghetti, summer corn carbonara, Vermont Smoke & Cure pepperoni, Grano Padano

Ricotta cavatelli, eggplant puree, tomatoes, zucchini, pecorino, crumbs

Ginger and Greek Yogurt Panna Cotta, apricot “soup”, garam masala crumble 

Blueberry and Cornmeal Cake, lemon verbena ice cream, more blueberries, almond and white chocolate

Chocolate and Coconut Sorbet, walnut and bitter coffee granola