Dinner Menu
Sunday, July 17th, 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
Becket Duck Egg
milk poached cheddar grits, vintage hot sauce, bacon and tomato brodo
Overmeade Gardens Blistered Garlic Scapes and Sugar Snap Peas
tahini “special sauce”, spiced sesame, purple daikon, 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, cabbage and cilantro
“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 and kraut
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Fried Atlantic Cod
sugar snaps, carrots, dill, pea puree, organic but not local romaine
Seared Confit of New England Lamb Neck
chickpea panisse, verjus, yogurt, raisins, mint, cucumber
Braised NEFF Beef
smoked kale, red wine, cabbages and pickled onion
Sautéed Farm Raised Trout
golden beet borscht, more beets, fennel, 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, caramel ice cream and more pistachio
Almond Cake and Blueberry Compote
lemon, mascarpone and oranges
Sour Cream Panna Cotta
apricot and passion fruit jam, butter crunch
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Three Courses 45. Four Courses 55. Five Courses 65.
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