Dinner Menu
Tuesday, August 9th, 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
Pork Liver and Pumpkin Seed Pate
blueberry chutney, burnt onion jam, mustard and toasts
Fennel, Carrots and Oranges
sunflower seed “hummus”, saffron couscous, opal basil
Roasted Beets and Pickled Cucumber Mignonette
chilled beet “borscht”, horseradish and quinoa
Chilled Carrot, Curry and Verjus Soup
bulgur, raisins, yogurt, mint and ginger
Toast of Woven Roots Cherry Tomatoes
ricotta pesto, garlic, aged balsamic
Woven Roots Fried and Roasted Zucchini
broken burrata, marinara, oregano, funky black olives
Peanut Butter Kohlrabi “Noodles”
cucumber, sesame, garlic, scallion and soy
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Sautéed Arctic Char
grilled cucumber and buttermilk nage, nigella seeds, dill and more cucumber
12-Hour NEFF Sirloin Flap
new potatoes, parsley, pickled garlic scapes and red onions
Confit of Veal Breast
cherry tomato jam, shaved cabbage, caraway and mustard seeds
Braised Pork “Nuggets”
tarragon–tomato emulsion, broccoli and seared romaine
Smoky Fried Eggplant Banh Mi
pickles, spicy eggplant “aioli”
Orzo and Delftree mushrooms, sour cream, chives and black pepper
Orecchiette, corn and Vermont cheddar “mac + cheese”, crumbs, jalapeno
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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
white peach puree, butter crunch
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Three Courses 45. Four Courses 55. Five Courses 65.
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