Dinner Menu
Saturday, July 23rd, 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
Fried Garlic Scapes and Bonito Caesar
kohlrabi, 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
Woven Roots Fried and Roasted Zucchini
broken burrata vinaigrette, Alfonso black olives, oregano
Mousse of Idaho Trout
egg, pickles, mustard and toasts
Roasted Baby Carrots and Marinated Snap Peas
sunflower seed “hummus”, quinoa, yogurt and poppy seeds
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
Confit Pork Spare Ribs
cornbread stuffing, bbq sauce, petite slaw
Sautéed Farm Raised Trout
summer borscht, more beets, carrot, oranges, horseradish, tobiko, micro arugula
Becket Duck Egg
pork meatballs, beech mushrooms, ginger broth, kimchi
North Adams Maitake and Oyster Mushrooms
burnt eggplant, tamarind braised daikon, garlic scapes, more eggplant
Orecchiette, rock shrimp “sausage”, Swiss chard, garlic crumbs
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
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Three Courses 45. Four Courses 55. Five Courses 65.
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