Dinner Menu
Thursday, July 21st, 2016
Roasted Broccoli and Pickled Broccoli Rabe
white bean hummus, sundried tomato, navy beans
Fried Garlic Scapes and Bonito Caesar
kohlrabi, broccoli “hearts”, croutons, romaine and parmesan
Somebody’s Shaved Beets and Yellow Cucumbers
ginger, purple basil and toasted pumpkin seeds
Mexican Street Corn Tacos
Cotija, almond romesco, black bean, sambal, 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
Sh%t on a Shingle
salted and creamed beef, “mushy” peas, thick cut toast, too much black pepper
Vermont Goat Pozole
charred buttermilk guacamole
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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
summer borscht, more beets, celery, oranges, horseradish, tobiko, micro arugula
“Chicken and Rib Plate”
corn and corn bread stuffing, petite slaw, BBQ flavors
North Adams Maitake Mushrooms
squashes, roasted garlic, garlic scapes
Orecchiette, rock shrimp “sausage”, Swiss chard, garlic crumb
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
summer berry jam, butter crunch
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