Saturday, August 8th, 2015
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