Dinner Menu
Thursday, September 15th, 2016
To Start
12.
Young Woven Root Lettuces
peaches, cucumbers, white balsamic, yogurt and toasted buckwheat
Smoked Tomato and Eggplant Soup
eggplant tapenade, Parmesan
Beets and Leeks Vinaigrette
carrots, horseradish and crème fraiche
Roasted Sweet Peppers
white beans, pickled rabe, pine nuts, marinara, pepperoncini and EVOO
Pete’s Napa Cabbage and Hosta Hill Kimchi
scallions, watermelon, 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, scallion, beech mushrooms
Sautéed Rhode Island Skate
brown butter corn puree, peppers, capers and cherry tomato
Garganelli, green olive and kale “puttanesca”, fresh tomato, EVOO
Spaetzle, braised chicken, ricotta and summer squash
To Continue
26.
Basically Corned NEFF Beef
fingerling potatoes, mustard seeds, onions and marinated cabbage
Confit of Maine Lamb Neck
spiced yogurt, harissa, quinoa, cucumbers and peaches
Seared Block Island Swordfish
fennel, roma beans, sun dried tomato, parsley and black olive
Sweet
10.
Pistachio, Dried Cherry and Chocolate Brownies
candied cherries, ginger whip, vanilla ice cream and more pistachio
Lemon Cheesecake and Late Season Strawberries
toasted milk crumb
Brown Sugar Rice Puddding
poached apples and raisins, oatmeal cookie