Dinner Menu
Sunday, July 3rd, 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
Curried Bluefish Mousse
coconut milk “raita”, toasts and cucumber
Roasted Beets and Pickled Radish
goat yogurt, shiso vinegar and seeded oats
Almond and Chicken Liver Pate
pickles, mustard and toasts
Becket Duck Egg
duck confit, wilted frisee and spelt berries
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.
Braised NEFF Beef
Colfax broccoli puree, potatoes, onions, more broccoli and beef 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 lettuces, pickled cucumbers, “creamed” chive and black pepper dressing, garlic scapes
Pasta
15./22.
Pizzichi di Farro, NEFF beef and pepperoncini ragout, sour cream, chives
Garganelle, rock shrimp “sausage”, Swiss chard, crumbs
Tubenetti, bitter green and walnut pesto, braised chicken, pecorino, poached egg
Linguini, Bolognese, red wine, 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