Dinner Menu
Friday, July 15th, 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
Ceviche of Vermont Goat Loin
Frye’s mango, corriander, lime, cashew, coconut and ginger
Overmeade Gardens Blistered Garlic Scapes and Sugar Snap Peas
tahini “special sauce”, spiced sesame, purple diakon, cucumber
“Sh^t On a Shingle”
chipped beef and creamed peas from the freezer, black pepper, Texas toast
Almond and Chicken Liver Pate
pickles, mustard and toasts
Mexican Street Corn Tacos
Cotija, almond romesco, jalapeno, black bean, radish and cabbage
“Spaghetti” of Woven Roots Zucchini
basil, pine nut and green olive pesto, ricotta, Four Star Farm spelt berries and lemon crumbs
Mousse of Idaho Trout
tarragon pickled egg, afternoon tea inspired pickles, smoked mustard and kraut
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Fried Atlantic Cod
sugar snaps and carrots, dill, “pickled” aioli, cabbages
Seared Confit of New England Lamb Neck
chickpea panisse, verjus, yogurt, raisins, mint, cucumber
Salt Cured Filet of NEFF NY Strip
smoked kale, roasted onions and crimini mushrooms
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, garlic scapes
Orecchiette, spicy pork ragout, Valtellina Casera
Tubenetti, bitter green and walnut pesto, braised chicken, 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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