Dinner Menu
Friday, August 12th, 2016
We invite each guest to choose
three, four or five courses
from any part of the menu.
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Woven Roots Beefsteak Tomato
spicy corn, jalapeno, cilantro and crab dressing
Toast of Swordfish Confit
garlic, pickled broccoli raab, green olives and parsley
Fennel, Carrots and Oranges
sunflower seed “hummus”, saffron couscous
Roasted Beets and Second Harvest Strawberries
cream cheese vinaigrette, buckwheat, poppy, vanilla and white balsamic
Chilled Chickpea and Tahini “Gazpacho”
cucumber, tomato, lemon and bulgur
Cherry Tomato and Green Tomato “Panzanella”
bacon-onion vinaigrette, torn toast, dill and broad beans
Woven Roots Fried and Roasted Zucchini
Lee farms ricotta, Parmesan, marinara, oregano, funky black olives
Peanut Butter Kohlrabi “Noodles”
cucumber, sesame, garlic, scallion and soy
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Pan Roasted Montauk Bluefish
cherry tomatoes, brown butter, pine nuts, raisins, cauliflower and basil
12-Hour NEFF Sirloin Flap
new potatoes, parsley, pickled garlic scapes and red onions
Chicken Fried Delftree Mushrooms
more mushrooms, peas from the freezer, leek gravy
Confit of Veal Breast
tomato jam, shaved cabbage, caraway and mustard seeds
Pan Roasted Vermont Chicken Thigh
butter bean “cassoulet”, broccoli, tarragon vinegar
Smoky Fried Eggplant Banh Mi, pickles, spicy eggplant “aioli”
Fusilli, corn and Vermont cheddar “mac + cheese”, crumbs, jalapeno
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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
Vanilla and Jasmine Rice Pudding
toasted coconut, cinnamon, pineapple, strawberries and rum
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Three Courses 45. Four Courses 55. Five Courses 65.
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