Dinner Menu
Friday, July 8th, 2016
We invite each guest to choose
three, four or five courses
from any part of the menu.
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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”, pumpkin seeds
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, turnip
Becket Duck Egg
milk poached cheddar grits, tomato and bacon brodo, vintage hot sauce
Spaghetti of Zucchini
basil, green olive – pine nut pesto, ricotta, spelt berries and lemon crumbs
Almond and Chicken Liver Pate
pickles, mustard and toasts
Lettuces from Mill River
shaved Vermont beets, yogurt vinaigrette, trail mix granola
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Pan Roasted Filet of Idaho Trout
petite golden beet borscht, horseradish, orange, dill, radish, fennel, salmon roe
Seared Confit of Australian Lamb Neck
chickpea panisse, verjus, yogurt, raisins, mint, cucumber and parsley
Wild Striped Bass
butter braised lettuces, carrots, peas from the freezer, fried parsley, lemon
Roasted Thigh of Vermont Chicken
local veggies, fines herbs and garlic scapes
Orecchiette, 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
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Three Courses 45. Four Courses 55. Five Courses 65.
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