Dinner Menu
Wednesday, August 10th, 2016
We invite each guest to choose
three, four or five courses
from any part of the menu.
_____________________________________________________
Marinated Beefsteak Tomatoes from Lee
kimchi and crab dressing
Pork Liver and Pumpkin Seed Pate
blueberry chutney, burnt onion jam, mustard and toasts
Fennel, Carrots and Oranges
sunflower seed “hummus”, saffron couscous, opal basil
Roasted Beets and Pickled Cucumber Mignonette
chilled beet “borscht”, horseradish and quinoa
Chilled Carrot, Curry and Verjus Soup
bulgur, raisins, yogurt, mint and ginger
Toast of Woven Roots Cherry Tomatoes
ricotta pesto, garlic, aged balsamic
Woven Roots Fried and Roasted Zucchini
broken burrata, marinara, oregano, funky black olives
Peanut Butter Kohlrabi “Noodles”
cucumber, sesame, garlic and soy
___________________________________________________
Pan Roasted Swordfish
cherry tomatoes, brown butter, pine nuts, raisins, cauliflower and basil
12-Hour NEFF Sirloin Flap
new potatoes, parsley, pickled garlic scapes and red onions
Confit of Veal Breast
tomato jam, shaved cabbage, caraway and mustard seeds
Crispy Pork Croquettes
tarragon–tomato emulsion, broccoli, peas and seared romaine
Smoky Fried Eggplant Banh Mi
pickles, spicy eggplant “aioli”
Fricassee of Delftree Mushrooms, orzo, black pepper and sour cream
Tubetinni, corn and Vermont cheddar “mac + cheese”, crumbs, jalapeno
___________________________________________________
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
Vanilla and Jasmine Rice Pudding
toasted coconut, cinnamon, pineapple and rum
______________________________________________________
Three Courses 45. Four Courses 55. Five Courses 65.
_____________________________________________________