Dinner Menu
Saturday, July 2nd, 2016
Smaller Plates
12.
Toast of Roasted Woven Roots Salad Turnips
ricotta, aleppo, sunflower seed + turnip green pesto
Mighty Food Farm Lettuces
smoked pickles, Vermont cheddar
“Creamed” Beet Green and Millet Croquettes
curried ketchup
Roasted Beets and Pickled Radish
goat yogurt, shiso vinegar and seeded oats
Almond and Chicken Liver Pate
pickles, mustard, chutney, toasts
Becket Duck Egg
duck confit, wilted frisee and spelt berries
Roasted Young Carrots and Monterey Chevre
pumpkin seeds, lemon and honey agrodolce
Strawberry and White Balsamic Gazpacho
cucumber, vanilla and crème fraiche
Corned Beef Tongue
kohlrabi, Green Arrow cabbage, caraways
“Spaghetti” of Summer Squashes
crowdie, basil and pine nut pesto
semolina sourdough toasts (3.)
lettuces with vinaigrette (8.)
Larger Plates
25.
NEFF Hanger Steak
Colfax broccoli puree, potatoes, onions, more broccoli, crimini mushrooms and steak jus
Fried Soft Shelled Crabs
cashew, coconut, apple, green mango, coriander and Hosta Hill gochu curry kraut
“Katsu” of Painted Hills Pork Loin
Napa cabbage, pickled bok choi, sesame, scallion, soy and sherry
Pan Roasted Chicken Thighs
seared escarole, pickled cucumbers, “creamed” chive and black pepper dressing, garlic scapes
Pasta
15./22.
Garganelle, rock shrimp “sausage”, Swiss chard, crumbs
Tubenetti, dandelion green and walnut pesto, braised chicken, pecorino, poached egg
Linguini, NEFF beef Bolognese, Parmesan
Sweet
10.
Dark Chocolate Brownies
Amaretto whip, caramel ice cream, coffee milk jam and almond brittle
Toasted Cornbread and Vermont Strawberries
jalapeno ice cream and lime curd
Berle Farm Yogurt Panna Cotta
Walker street rhubarb honey, butter crunch