Sunday, August 16th, 2015
Summer Prix Fixe
Three Course 45.
Four Course 55.
Five Course 65.
Soup of Matty’s Roasted Garlic and Dandelion Greens, crushed egg toast, chives, Parmesan and chicken stock
Roasted Beets, shaved peaches, pistachio, Lee farms ricotta, cucumber and purple basil vinegar
Steelhead Mousse, pickled escarole, horseradish, black pepper, mustard, toasts
Shisito Pepper, Sweet Corn and Cheddar “Pimento Cheese”, toasted challah, iceberg, crushed Ritz
Marinated Woven Roots Tomato Salad, purslane, Twig Farm goats milk tomme, garlic, bread and basil pesto
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
Seared NEFF Tri Tip, mushroom puree, roasted potatoes and sweet onions
Line Caught Bluefish, white bean puree, spicy roasted carrots, cucumber, mussels and red onion
Vermont Chicken Schnitzel, summer “kraut”, apricot and Berkshire Wildflower honey mostarda
Spaghetti, summer corn carbonara, Vermont Smoke & Cure pepperoni, Grano Padano
Ricotta cavatelli, eggplant puree, tomatoes, zucchini, pecorino, crumbs
Greek Yogurt Panna Cotta, apricot “soup”, garam masala crumble
Toasted Blueberry “Muffin”, lemon verbena ice cream, raspberry, almond and white chocolate
Frozen Peanut Butter Mousse, nectarine jam, graham and milk chocolate