Dinner Menu
Tuesday, September 20th, 2016
To Start
12.
Young Woven Root Lettuces
peaches, cucumbers, lemon verbena, yogurt and toasted buckwheat
Curried Bluefish and Cashew Pate
pickled carrots, raisins, shaved turnip and toast
Beets and Strawberries
poppy seeds, grains of paradise and crème fraiche
Roasted Sweet Peppers and White Bean Toast
pickled rabe, pine nuts, marinara and EVOO
Pete’s Napa Cabbage and Hosta Hill Kimchi
scallions, watermelon, peanuts and sesame
Pickled Green Tomato Panzanella
bacon-onion vinaigrette, more tomatoes and dill
Black Bean and Beef Chili
cotija quesdilla, almond romesco, sour cream
Semolina toasts (3.)
Next
18.
Swordfish Cake
old bay, corn, fennel, arugula and lemon
Garganelli, 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
cornbread stuffing, pickled watermelon rind, jalapeno
To Continue
26.
Confit of Maine Lamb Neck
quinoa, cucumber, turmeric vinegar, Greek yogurt, peach
Pork Loin
pickled cabbage, apples, turnip, mustard, sage, walnut spaetzle
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
Maple Milk Rice Pudding
poached apples and raisins, oatmeal cookie