Dinner Menu
Friday, July 22nd, 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
Roasted Baby Carrots and Marinated Snap Peas
sunflower seed “hummus”, yogurt, and puffed quinoa
Vermont Goat Pozole
charred buttermilk guacamole and romaine
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Confit of New England Lamb Neck
chickpea panisse, verjus, yogurt, raisins, mint, cucumber
Salt Cured NY Strip
smoked kale, red wine, parsley, marinated and roasted crimini mushrooms, onions
Sautéed Farm Raised Trout
summer borscht, more beets, carrot, oranges, horseradish, tobiko, micro arugula
Roasted Vermont Chicken Thigh
summer veg, pea and crème fraiche, chicken jus, chervil vinegar
North Adams Maitake and Oyster Mushrooms
burnt eggplant, tamarind braised daikon, garlic scapes, more eggplant
Orecchiette, rock shrimp “sausage”, Swiss chard, garlic crumb
Tubenetti, bitter green and walnut pesto, braised chicken, slow poached egg, parmesan
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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
Sour Cream Panna Cotta
summer berry jam, butter crunch