Dinner Menu
Wednesday, July 13th, 2016
An Unlikely Salad of Cabbages and Kohlrabi
beef tongue, caraway vinaigrette, mustard
Overmeade Gardens Blistered Garlic Scapes
roasted carrots, blackened onions, jalapeno “dip”, pumpkin seeds
“Sh^t On a Shingle”
chipped beef and creamed peas from the freezer, black pepper, Texas toast
Marinated Squid
tahini, red onion, cucumber and lots of mint
Almond and Chicken Liver Pate
pickles, mustard and toasts
“Spaghetti” of Woven Roots Zucchini
basil, pine nut and green olive pesto, ricotta, Four Star farm spelt berries and lemon crumbs
Mousse of Farm Raised Trout
tarragon pickled egg, afternoon tea inspired pickles, smoked mustard
Lettuces from Mill River
shaved Vermont beets, yogurt vinaigrette, chervil, sunflower seeds
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Fried Atlantic Cod
peas and carrots, dill, “pickled” aioli, lettuces
Seared Confit of Australian Lamb Neck
chickpea panisse, verjus, yogurt, raisins, mint, cucumber and parsley
Salt Cured Filet of NY Strip
smoked kale, roasted onion, Delftree crimini mushrooms
Sautéed Idaho Farm Raised Trout
golden beet borscht, more beets, fennel, roe, oranges and horesradish
North Adams Maitake Mushrooms
young zucchini, roasted garlic, parsley chimichurri, chili flake
Orecchiette, spicy pork ragout, Valtellina Casera
Orzo, bitter green and walnut pesto, braised chicken, Parmesan, slow poached egg
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Pistachio and Dark Chocolate Brownies
candied and dried cherries, ginger whip, vanilla ice cream and more pistachio
Almond Cake and Blueberry Compote
lemon, mascarpone and oranges
Berle Farm Yogurt Panna Cotta
Walker street rhubarb honey, butter crunch