Dinner Menu
Wednesday, July 20th, 2016
Roasted Broccoli and Pickled Broccoli Rabe
white bean hummus, sundried tomato, navy beans
Overmeade Gardens Blistered Garlic Scapes and Sugar Snap Peas
tahini “special sauce”, spiced sesame, purple daikon
Somebody’s Roasted Beets and Shaved Yellow Cucumber
ginger, purple basil and toasted pumpkin seeds
“Sh^t On a Shingle”
chipped beef and creamed peas from the freezer, black pepper, Texas toast
Mexican Street Corn Tacos
Cotija, almond romesco, black bean, jalapeno, 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
egg, pickles, kraut and toasts
Vermont Goat Pozole
charred buttermilk guacamole, not so local romaine
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Smoked Vermont Chicken Drums
corn and corn bread stuffing, petite slaw
Seared Confit of New England Lamb Neck
chickpea panisse, verjus, yogurt, raisins, mint, cucumber
Braised NEFF Beef
smoked kale, red wine, parsley, marinated and roasted crimini mushrooms
Sautéed Farm Raised Trout
golden beet borscht, more beets, fennel, oranges, horseradish, tobiko, micro arugula
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