Dinner Menu
Saturday, July 30th, 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
pickled beet borscht, horseradish and quinoa
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, Italian basil
Woven Roots Fried and Roasted Zucchini
broken burrata, marinara, oregano, arugula, black olives
Braised Goat Pozole
tortilla, jalapeno, guacamole
Chilled Carrot, Ginger and Coconut Soup
mango, crab, thai basil, lime
Peanut and Pork Liver Pate
pickled blueberries, smoked onion jam, toasts, cola
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Sautéed Arctic Char
grilled cucumber and buttermilk nage, nigella seeds, dill, more cucumber
NEFF Beef Meatballs
Farmers Ground buckwheat polenta, broccoli, pickled broccoli raab, navy beans
Peppered Confit of Veal Breast
smoky cherry tomato jam, cabbage salad, more cherry tomatoes
A Fricassee of Mushrooms from Delftree
braised daikon, farm egg, ginger broth
Pan Seared Eggplant “Steak”
pine nuts, verjus, golden raisins, yogurt, chickpeas, parsley and bulgur
Orecchiette, braised NEFF beef and pepperoncini, sour cream, green onion
Tubettini, kale, pecorino and walnut pesto, spelt berries, 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
grape jelly, butter crunch
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Three Courses 45. Four Courses 55. Five Courses 65.
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