Dinner Menu
Thursday, August 18th, 2016
We invite each guest to choose
three, four or five courses
from any part of the menu.
Roasted Beets and Berry Patch Strawberries
cream cheese vinaigrette, white balsamic, vanilla, toasted buckwheat and poppy
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
Hosta Hill Kimchi and Tomato “Gazpacho”
sushi rice salad
Cherry Tomato and Green Tomato “Panzanella”
bacon-onion vinaigrette, torn toast, dill and broad beans
Chilled Chickpea and Tahini Soup
chickpea salad
Peanut Butter, Cabbage and Cucumber “Slaw”
sesame, garlic, scallion and soy
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Pan Roasted Skate Wing
arugula and walnut pesto, caper, fingerling potato and roma beans
Roasted Thigh of Vermont Chicken
butter beans and sweet corn, basil, tomato
Chicken Fried Maitake Mushrooms
royal trumpet mushrooms, broccoli, lentils, buttermilk and thyme
Crispy Braised Pork Croquettes
kale, peas from the freezer, shallot and garlic
Seared Veal Breast Confit
smoky mustard seed jam, salted cabbage and cherry tomatoes
Beef Bolognese, garganelli, “shaky” cheese
Fusilli, corn and cheddar mac + cheese, crumbs
The “E.L.T.” smoky fried eggplant, aioli dressed lettuces, onion and tomato
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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, strawberry, maple and rum
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Three Courses 45. Four Courses 55. Five Courses 65.