Dinner Menu
Sunday, July 19th, 2015
Summer Prix Fixe
Three Course 45. Four Course 55. Five Course 65.
Sugar Snaps from Lee, fried onions, Animal Farm buttermilk, bacon, pea shoots, dill
Pete’s Cucumber and Berle Farm Yogurt Soup, mint oil, chard stem “carnitas”
Seared Lamb “Ceviche”, bitter lettuces, sour mango, sambal, cilantro and purple basil
Woven Roots Carrots, orange, cumin, chili, collard greens and mussel vinaigrette
Trout Mousse, horseradish, toasts, cauliflower, golden raisins, capers
Warm Belly of Smoked Steelhead, beets, lettuces, barley, the last of our ramp stash
Ricotta Cavatelli, parsley and sunflower seed pesto, pecorino
Roasted Pork Belly, black beans, early Hudson valley corn, scallion and pumpkin seed salsa verde
Bone Marrow Braised Dandelion Greens, roasted tomato, slow poached egg and Parmesan
Vermont Chicken Breast, broccoli, roasted scapes, garlic and tahini
Fried Pork Empanda, quail leg, smoked paprika and cabbage stew
Almost “Raw” Big Eye Tuna, zucchini, cucumber, lemon, Mill River micros, chili oil
Orecchiette, pork sausage, pepperoncini, Swiss chard, green olives, Grana Padano
Berle Farm Yogurt Panna Cotta, mango “nage” and kaffir lime ice
Almond Cake, baked strawberries and rhubarb, lemon, whipped cream
Frozen Peanut Butter Mousse, brownie, salted caramel ice cream, currant, whiskey and cracker jacks