Dinner Menu
Tuesday, August 16th, 2016
We invite each guest to choose
three, four or five courses
from any part of the menu.
_____________________________________________________
Woven Roots Beefsteak Tomato
spicy corn, jalapeno and cilantro vinaigrette
Rillette of Arctic Char Belly
pickles, mustard, toast and horseradish
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
___________________________________________________
Pan Roasted Skate Wing
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 Maitake Mushrooms
more Delftree mushrooms, peas from the freezer, leek gravy
Crispy Braised Pork Croquettes
tomato and herb emulsion, broccoli and seared romaine
Seared Veal Breast Confit
smoky mustard seed jam, salted cabbage and cherry tomatoes
Smoky Fried Eggplant Banh Mi, pickles, spicy eggplant “aioli”, challah toast
Fusilli, 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, maple and rum
______________________________________________________
Three Courses 45. Four Courses 55. Five Courses 65.
_____________________________________________________