Dinner Menu

Sunday, August 9^th, 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