Dinner Menu
Wednesday, July 27th, 2016
We invite each guest to choose
three, four or five courses
from any part of the menu.
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Fried Garlic Scapes and Bonito Caesar
kohlrabi, croutons, romaine and parmesan
Somebody’s Shaved Beets and Yellow Cucumbers
ginger, purple basil and toasted sunflower seeds
Mexican Street Corn Tacos
Cotija, almond romesco, black bean, sambal, cabbage and cilantro
Toast of Woven Roots Cherry Tomatoes
Lee farms ricotta, aged balsamic, garlic
Woven Roots Fried and Roasted Zucchini
broken burrata, marinara, oregano, micro arugula, black olives
Mousse of Idaho Trout
egg, pickles, mustard and toasts
Fried Soft Shelled Crab “Slider”
roasted eggplant puree, daikon and red onion relish
Peanut and Pork Liver Pate
pickled blueberries, smoked onion jam, toasts, cola
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Confit of New England Lamb Neck
panisse, verjus, golden raisins, parsley, mint, chickpeas
Salt Cured NEFF NY Strip
smoked kale, crimini mushrooms, red wine, roasted onions, black pepper
Sautéed Arctic Char
grilled cucumber and buttermilk nage, nigella seeds, dill, more cucumber
Becket Duck Egg
pork meatballs, beech mushrooms, ginger broth, kimchi
North Adams Maitake Mushrooms
polenta, cherry tomatoes, new garlic
Orecchiette, braised NEFF beef and pepperoncini, sour cream, green onion
Tubettini, kale, pecorino and walnut pesto, Romano beans, zucchini
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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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