Dinner Menu
Saturday, September 10th, 2016
To Start
12.
Young Woven Root Lettuces
peaches, cucumbers, white balsamic, yogurt and toasted buckwheat
Smoked Tomato and Eggplant Soup
eggplant tapenade, Parmesan
Roasted Beets and Leeks Vinaigrette
carrots, horseradish and crème fraiche
Sweet Peppers and Cherry Tomatoes
white beans, pickled rabe, pine nuts and EVOO
Pete’s Napa Cabbage and Hosta Hill Kimchi
scallions, pumpkin seeds and sesame
Pickled Green Tomato Panzanella
bacon-onion vinaigrette, more tomatoes and dill
Sh*t on a Shingle
chipped beef, challah bread and peas from the freezer
Semolina toasts (3.)
Next
18.
Fried Maitake Mushrooms from Delftree
shiitake and sushi rice “risotto”, shoyu and scallion
Rubbed Misty Knoll Chicken Drums
sweet pepper and cornbread stuffing, pickled watermelon rind, jalapeno
Filet of Idaho Trout
blistered tomatoes, fennel, zucchini, parsley, horseradish, tobiko
Garganelli, green olive and kale “puttanesca”, fresh tomato, EVOO
Spaetzle, sweet corn, cherry tomatoes, basil and cream
To Continue
26.
Basically Corned NEFF Beef
fingerling potatoes, mustard seeds, onions and marinated cabbage
Confit of Maine Lamb Neck
spiced yogurt, harissa, quinoa, carrots, cucumbers and peaches
Sweet
10.
Pistachio, Dried Cherry and Chocolate Brownies
candied cherries, ginger whip, vanilla ice cream and more pistachio
Lemon Cheesecake
raspberry, peaches, toasted milk crumb
Ricotta and Yogurt Rice Pudding
coconut, cinnamon, watermelon and poached raisins