Dinner Menu
Thursday, July 14th, 2016
We invite each guest to choose
three, four or five courses
from any part of the menu.
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Roasted Broccoli and Pickled Broccoli Rabe
white bean hummus, sundried tomato, navy beans, parsley
Ceviche of Vermont Goat Loin
Frye’s mango, corriander, lime, cashew, coconut and ginger
Overmeade Gardens Blistered Garlic Scapes
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 Long Island 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, Berle Farm Crowdie, Four Star Farm spelt berries and lemon crumbs
Mousse of Farm Raised Trout
tarragon pickled egg, afternoon tea inspired pickles, smoked mustard
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Fried Atlantic Cod
peas and carrots, dill, “pickled” aioli, lettuces
Seared Confit of New England Lamb Neck
chickpea panisse, verjus, yogurt, raisins, mint, cucumber and parsley
Braised NEFF Beef
smoked kale, pickled onions, shaved cabbages
Sautéed Farm Raised Trout
golden beet borscht, more beets, fennel, roe, oranges and horseradish
North Adams Maitake Mushrooms
young squashes, 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, Dried Cherry and Chocolate Brownies
candied cherries, ginger whip, vanilla ice cream and more pistachio
Almond Cake and Blueberry Compote
lemon, mascarpone and oranges
Berle Farm Yogurt Panna Cotta
spiced red wine raspberry jam, butter crunch
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Three Courses 45. Four Courses 55. Five Courses 65.
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