Dinner Menu
Friday, September 2nd, 2016
We invite each guest to choose
three, four or five courses
from any part of the menu.
Roasted Beets and Berry Patch Strawberries
creme fraiche, white balsamic, vanilla, poppy, buckwheat
Curried Mousse of Bluefish
raisin, coconut milk “raita”, toasts
Hosta Hill Kimchi Pressed Watermelon and Cucumber Salad
Molly’s napa cabbage, pumpkin seeds
Hudson Valley Corn Elote Tacos
cotija, almond romesco, cilantro and cabbage
Warm Cherry Tomatoes and Lee Farms Ricotta
basil, pine nuts and aged balsamic
Heirloom and Pickled Green Tomato Panzanella
bacon vinaigrette, onion, lettuces and torn toast
“Spaghetti” of Zucchini and Romano Beans
lemon, Parmesan, toasted garlic and EVOO
NEFF Beef and Spinach Tartare
Rawson Brook chevre, black pepper, shallot, green onion and potato chips
___________________________________________________
Sautéed Filet of Idaho Trout
zucchini, navy beans, petite fennel & tomato soup
Roasted Thigh of Vermont Chicken
eggplant, roasted carrots, summer squash and parsley
Fried Maitake Mushrooms and Charred Heirloom Roma Beans
garlic, choi, shiitake, sesame puree
12 Hour NEFF Beef Flap
cabbage, smoked mustard seed, paprika
Smoked Eggplant and Fried Motz Grinder, marinara, peppers, pepperoncini and parm
Seared Loin of Pennsylvania Pork
green Jersey peaches, soy, Mill River honey, jalapeno, ginger and cucumber
Garganelli, spicy kale and green olive puttanesca
Spaetzle, sweet corn, mascarpone, basil and tomato
___________________________________________________
Pistachio, Dried Cherry and Chocolate Brownies
candied cherries, ginger whip, vanilla ice cream and more pistachio
Lemon Cheesecake
raspberry, oranges, toasted milk crumb
Vanilla and Jasmine Rice Pudding
coconut, cinnamon, watermelon and pineapple poached raisins
______________________________________________________
Three Courses 45. Four Courses 55. Five Courses 65.