Dinner Menu
Friday, September 23rd, 2016
To Start
12.
Hearty Woven Roots’ Arugula
pears, walnuts, Port and black currant vinaigrette
Idaho Trout and Black Pepper Mousse
pickles, mustard, horseradish and toast
Strawberries and Grapes
bulgur wheat, tahini, poppy seeds, grains of paradise
White Bean and Roasted Garlic Toast
roasted peppers, pickled rabe, pine nuts, cherry tomatoes
Pete’s Napa Cabbage and Hosta Hill Kimchi
scallions, Asian greens, peanuts and sesame
Pickled Green Tomato Panzanella
bacon-onion vinaigrette, more tomatoes and dill
Black Bean and Beef Chili
cotija quesadilla, almond romesco, cilantro, sour cream
Semolina toasts (3.)
Next
18.
Pan Seared Skate Wing
fingerlings, cherry tomatoes, roma beans, black olive and parsley puree
Pizzichi di Farro, green olive and kale “puttanesca”, fresh tomato, EVOO
Rigatoncini, beef Bolognese, Parmesan
Swordfish Cake Po’Boy, pickled garlic tartar sauce, cabbage and cucumber
Smoked Misty Knoll Chicken Drums
peach puree, jalapeno slaw
Linguini, clams, white wine, parsley, lemon crumb
To Continue
26.
Confit of Maine Lamb Neck
lentils, leeks, rosemary, red wine pickled onions
NEFF Pork Loin
pickled cabbage, apples, mustard, sage, walnut spaetzle
Sweet
10.
Pistachio, Dried Cherry and Chocolate Brownies
candied cherries, vanilla ice cream and more pistachio
Greek Yogurt Panna Cotta and Poached Peaches
toasted milk crumb
Maple Milk Rice Pudding
poached apples, walnut –raisin granola