Dinner Menu
Friday, August 5th, 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
Fennel, Carrots and Oranges
sunflower seed “hummus”, saffron couscous
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
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Sautéed Arctic Char
grilled cucumber and buttermilk nage, nigella seeds and more cucumber
12-Hour NEFF Roast Beef
smoked kale, new potatoes, parsley, garlic scapes and red onions
Confit of Veal Breast
cherry tomato jam, shaved cabbage and smoked mustard seeds
Smoky Fried Eggplant Banh Mi
pickles, jalapeno, spicy eggplant “aioli”, cilantro, peanuts
Delftree mushrooms and orzo “risotto”, cured yolk, black pepper and whey
Orecchiette, milk poached roasted garlic, broccoli and 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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