Dinner Menu
Sunday, August 14th, 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 and cilantro vinaigrette
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”
tabouli
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, Cabbage and Cucumber “Slaw”
sesame, garlic, rice, scallion and soy
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Pan Roasted Montauk Bluefish
cherry tomatoes, brown butter, pine nuts, raisins, cauliflower, caper 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
Crispy Braised Pork Croquettes
tomato and herb emulsion, broccoli and seared romaine
Pan Roasted Vermont Chicken Thigh
butter beans, quinoa, Pete’s grandpa’s broad beans, carrots and tarragon
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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