Friday, August 14th, 2015
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