Dinner Menu
Thursday, September 22nd, 2016
To Start
12.
Young Woven Root Lettuces
peaches, cucumbers, lemon verbena, yogurt and toasted buckwheat
Idaho Trout and Black Pepper Mousse
pickles, mustard, horseradish and toast
Strawberries and Grapes
bulgur wheat, tahini, poppy seeds, grains of paradise
Roasted Sweet Peppers and White Bean Toast
pickled rabe, pine nuts, arugula and EVOO
Pete’s Napa Cabbage and Hosta Hill Kimchi
scallions, watermelon, peanuts and sesame
Pickled Green Tomato Panzanella
bacon-onion vinaigrette, cherry tomatoes and dill
Black Bean and Beef Chili
cotija quesadilla, almond romesco, sour cream
Semolina toasts (3.)
Next
18.
Pan Roasted Swordfish Cake
Old Bay, roma beans, fennel, cherry tomato, arugula and lemon
Pizzichi di Farro, green olive and kale “puttanesca”, fresh tomato, EVOO
Rigatoncini, braised chicken, Lee farms ricotta, radish greens and summer squash
C’ BLT, clams, bacon, lettuce and tomato, po’boy bread
Smoked Misty Knoll Chicken Drums
peach puree, jalapeno slaw
To Continue
26.
Confit of Maine Lamb Neck
lentils, leeks, rosemary, red wine pickled onions
NEFF Pork Loin
pickled cabbage, apples, mustard, sage, walnut spaetzle
Sweet
10.
Pistachio, Dried Cherry and Chocolate Brownies
candied cherries, vanilla ice cream and more pistachio
Greek Yogurt Panna Cotta and Late Season Strawberries
toasted milk crumb
Maple Milk Rice Pudding
poached apples and raisins, granola