Dinner Menu
Saturday, September 17th, 2016
To Start
12.
Young Woven Root Lettuces
peaches, cucumbers, white balsamic, yogurt and toasted buckwheat
Curried Bluefish and Cashew Pate
pickled raisins and carrots, coconut raita, toast
Beets and Strawberries
poppy seeds, grains of paradise and crème fraiche
Roasted Sweet Peppers and 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
Garganelli, green olive and kale “puttanesca”, fresh tomato, EVOO
Rigatoncini, braised chicken, Lee farms ricotta, radish greens and summer squash
C’ BLT, clam, bacon, lettuce and tomato, po’boy bread
Smoked Misty Knoll Chicken Drums
cornbread stuffing, pickled watermelon rind, jalapeno
To Continue
26.
Confit of Maine Lamb Neck
quinoa, cucumber, turmeric vinegar, Greek yogurt, peach
Sautéed Block Island Swordfish
corn, capers, basil, fennel, cherry tomatoes and brown butter
Sweet
10.
Pistachio, Dried Cherry and Chocolate Brownies
candied cherries, ginger whip, vanilla ice cream and more pistachio
Greek Yogurt Panna Cotta and Late Season Strawberries
toasted milk crumb
Brown Sugar Rice Pudding
poached apples and raisins, oatmeal cookie