Sunday, August 9th, 2015
Summer Prix Fixe
Three Course 45.
Four Course 55.
Five Course 65.
Green Beans from Lee, roasted onion, fried potato, bacon, horseradish, lettuces, and Animal Farm buttermilk
Chilled Borscht of Tart Plums, coconut and ginger chimichurri
Sugar Snaps and Berle Farm Yogurt, mint, cucumber, red onion and sunflower seeds
Pete’s Cherry Tomatoes, tomato puree, chopped rock shrimp, lemon and cranberry beans
Shisito, Corn and Aged Vermont Cheddar Pimento Cheese, challah, crushed Ritz, generic iceberg
Chicken Sausage, pistachio, pea puree, shallot, thyme and sorrel
Petite Maine Lamb Curry, Greek yogurt, roasted zucchini, chickpeas
Roasted Bluefish, spicy carrots, white bean puree, cucumber
Cob Braised Pork Shoulder, almond romesco, corn, jalapeno, pico de gallo
Seared NEFF Tri-Tip, pine nut puree, green olives, basil, russets and green beans
Sweet corn risotto, cultured Vermont butter, tomato jam
Spaghetti, bone marrow and braised parsley pesto, gremolata, crumbs
Cavatelli, burnt eggplant, tomatoes, zucchini, pecorino
Ginger and Greek Yogurt Panna Cotta, sour cherries, red vermouth, graham, milk chocolate
Blueberry and Cornmeal Cake, mascarpone, more blueberries, almond and white chocolate
Chocolate and Coconut Sorbet, pecan raisin granola, banana