Dinner Menu

Saturday, August 8th, 2015

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

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

Woven Roots Beets and Nectarines, pumpkin seeds, Twig Farm goat’s tomme, white balsamic “mignonette”

Chilled Borscht of Tart Plums, honey braised fennel and Swiss chard, lime basil oil

Sugar Snaps and Berle Farm Yogurt, mint, pea shoots, red onion and sunflower seeds

Chicken Fried Chicken Livers, roasted apricots, honey-mustard, purple basil and challah 

Marinated Cherry Tomatoes, corn, shisito pepper and aged Vermont cheddar pimento cheese, cranberry beans

Chicken Sausage, pistachio, pea puree, shallot, thyme and sorrel

Seared Black Queen Angus Goat Chop, coconut and ginger chimichurri

Seared Block Island Tuna “Ceviche”, corn, jalapeno, cilantro, almond romesco, pico de gallo

Sautéed Veal Flank, toasted pine nut “milk”, green olives, zucchini, basil and green beans

Roasted Bluefish, spicy carrots, white bean puree, cucumber

Sweet corn risotto, chives, cultured Vermont butter, tomato jam

Orecchiette, bone marrow and braised parsley pesto, crumbs

Purple Basil and Greek Yogurt Panna Cotta, sour cherries, red vermouth, graham, milk chocolate 

Blueberry and Almond Cake, roasted apricots, lemon verbena ice cream, white chocolate and raspberry

Chocolate and Coconut Sorbet, pecan raisin granola, banana