Dinner Menu
Thursday, July 7th, 2016
An Unlikely Salad of Cabbages and Kohlrabi
beef tongue vinaigrette, caraways, mustard
Curried Montauk Bluefish Mousse
coconut milk ”raita”, toasts, cucumber, green mango and tumeric honey vinegar
Overmeade Gardens Blistered Garlic Scapes
roasted carrots, blackened onions, jalapeno “dip”
Chicken “Nudel” Soup
slow poached farm egg, tubenetti, lemon, “stewed” spinach
A Toast of Lots and Lots of Roasted Garlic
Alfonso black olives, Valtellina Casera, seared sugar snap peas
Spaghetti of Zucchini
basil, green olive – pine nut pesto, ricotta and lemon crumbs
Almond and Chicken Liver Pate
pickles, mustard and toasts
Lettuces from Mill River
shaved Vermont beets, yogurt vinaigrette, pumpkin seeds
Japanese Salad Turnips from Woven Roots
roasted, blanched and raw, a pesto of their own greens, sunflower seeds, aleppo and Crowdie
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Pan Roasted Filet of Idaho Trout
petite golden beet borscht, horseradish, orange, chervil, radish, fennel, salmon roe
Seared Confit of Australian Lamb Neck
chickpea panisse, verjus, yogurt, raisins, mint, cucumber and parsley
Salt Cured NY Strip
smoked kale, crimini mushrooms from Delftree, new onions, veal jus
Roasted Thigh of Vermont Chicken
lemon, fines herbs and garlic scapes
Garganelle, rock shrimp “sausage”, braised greens and crumbs
Pizzichi de Farro, braised beef and pepperoncini, sour cream, green onion
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Dark Chocolate Brownies
Amaretto whip, caramel ice cream, raspberry puree 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