Dinner Menu
Thursday, August 4th, 2016
We invite each guest to choose
three, four or five courses
from any part of the menu.
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Roasted Beefsteak Tomato and Smoked Trout Salad
celery, russets, romaine and dijon
Cucumbers and Roasted Beets
chilled pickled beet “borscht”, horseradish and quinoa
Mexican Street Corn Tacos
Cotija, almond romesco, black bean, chipotle, cabbage and cilantro
Toast of Woven Roots Cherry Tomatoes
Lee farms ricotta, aged balsamic, garlic, Italian basil
Woven Roots Fried and Roasted Zucchini
broken burrata, marinara, oregano, arugula, black olives
Braised Goat Pozole
tortilla, jalapeno, guacamole
Chilled Carrot, Ginger and Coconut Soup
mango, crab, thai basil, lime
Young Carrots and Marinated Snap Peas
sunflower seed “hummus”, saffron couscous and EVOO
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Sautéed Arctic Char
grilled cucumber and buttermilk nage, nigella seeds, dill, more cucumber
12-Hour NEFF Roast Beef
smoked kale, new potatoes, pickled mustard seeds and red onions
Confit of New England Lamb Neck
yogurt, bulgur, chickpeas, raisins, verjus and mint
Fricassee of Oyster and Beech Mushrooms from Delftree
braised Colfax daikon, farm egg, ginger broth
Smoky Fried Eggplant Banh Mi
pickles, jalapeno, spicy eggplant “aioli”, cilantro, peanuts
Orecchiette, milk poached roasted garlic, button and crimini mushrooms, lemon
Tubettini, kale, pecorino and walnut pesto, spelt berries, Romano beans
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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
Sour Cream Panna Cotta
cranberry port jam, butter crunch
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Three Courses 45. Four Courses 55. Five Courses 65.
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