Tuesday, August 18th, 2015
Summer Prix Fixe
Three Course 45.
Four Course 55.
Five Course 65.
Roasted Beets, shaved peaches, pistachio and seeds granola, Berle farm yogurt, cucumber and purple basil vinegar
Spicy Carrot and Hudson Valley Corn Salad, almond romesco, jalapeno, lime, rock shrimp, pumpkin seeds
Green Beans from Lee, roasted onion, fried potato, bacon, horseradish, lettuces and Animal Farm buttermilk
Sugar Snaps, Thai style “Nam Chouc”, fried vermicelli, peanuts, mint, cilantro, basil and lime
Marinated Woven Roots Tomato Salad, purslane, Twig Farm goats milk tomme, garlic, bread and basil pesto
Toast of Whipped Swordfish Confit, lentils, pepperoncini, black olives, sun dried tomato and generic iceberg
Steelhead Mousse, pickled escarole, horseradish, black pepper, mustard, toasts
Chicken Liver, Cola and Almond Pate, sherry nectarine jam, peach chutney, toast
Big Eye Tuna Melt “Croquette”, Swiss, sun gold jam, rye salt
Braised NEFF Beef, mushroom puree, roasted potatoes and sweet onions
Sautéed Idaho Trout, tarragon, shallot and pea puree, pea shoots, more peas and cultured butter
Vermont Chicken Schnitzel, summer “kraut”, apricot and Berkshire Wildflower honey mostarda
Spaghetti, summer corn carbonara, Vermont Smoke & Cure pepperoni, Grano Padano
Pizzichi di Farro, Swiss chard, pine nut and green olive pesto
Berle Farm Yogurt Panna Cotta, apricot puree, garam masala crumble
Toasted Blueberry “Muffin”, sour cream, nectarine jam, walnut granola
Chilled Yellow Plum and White Chocolate “Soup”, marzipan, Berry Patch raspberries, lychee granita