Dinner Menu

Sunday, August 16th, 2015

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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