Dinner Menu
Wednesday, August 17th, 2016
We invite each guest to choose
three, four or five courses
from any part of the menu.
Woven Roots Beefsteak Tomato
corn and cilantro vinaigrette, “nacho” salt
Rillette of Arctic Char Belly
pickles, mustard, toast and horseradish
Fennel, Carrots and Oranges
sunflower seed “hummus”, saffron couscous
Elote Tacos
cotija, almond romesco, chipotle and cabbage
Chilled Chickpea and Tahini Soup
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 Skate Wing
Hosta Hill kimchi and tomato “gazpacho”, rice salad
12-Hour NEFF Sirloin Flap
new potatoes, parsley, pickled garlic scapes and red onions
Chicken Fried Maitake Mushrooms
royal trumpet mushrooms, broccoli, lentils, buttermilk and thyme
Crispy Braised Pork Croquettes
kale, broad beans, peas, shallot and garlic
Seared Veal Breast Confit
smoky mustard seed jam, salted cabbage and cherry tomatoes
Beef Bolognese, garganelli,”shaky” cheese
The “E.L.T.” smokey fried eggplant, aioli dressed lettuces, red onion and tomato
Fusilli, corn and Vermont cheddar “mac + cheese”, crumbs
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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, maple and rum
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Three Courses 45. Four Courses 55. Five Courses 65.