Dinner Menu
Sunday, August 7th, 2016
We invite each guest to choose
three, four or five courses
from any part of the menu.
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Marinated Beefsteak Tomatoes from Lee
kimchi and crab dressing
Fennel, Carrots and Oranges
sunflower seed “hummus”, saffron couscous, opal basil
Roasted Beets and Pickled Cucumber Mignonette
chilled beet “borscht”, horseradish and quinoa
Mexican Street Corn Tacos
Cotija, almond romesco, pinto, 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, funky black olives
Chilled Carrot, Ginger and Coconut Milk Soup
pineapple, red onion, fish sauce and mint
Peanut Butter Kohlrabi “Noodles”
cucumber, sesame, garlic, scallion and soy
Braised Goat Pozole
guacamole, tortilla, jalapeno and romaine
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Sautéed Arctic Char
grilled cucumber and buttermilk nage, nigella seeds, dill and more cucumber
12-Hour NEFF Roast Beef
new potatoes, arugula, parsley, pickled garlic scapes and red onions
Confit of Veal Breast
cherry tomato jam, shaved cabbage, caraway and mustard seeds
Smoky Fried Eggplant Banh Mi
pickles, spicy eggplant “aioli”, cilantro
Orzo and Delftree mushrooms, whey, cured yolk, chives and black pepper
Tubettini, corn and Vermont cheddar “mac + cheese”, crumbs, jalapeno and scallion
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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
port berry jam, butter crunch
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Three Courses 45. Four Courses 55. Five Courses 65.
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