Dinner Menu
Sunday, April 16th, 2017
To Start
12.
Roasted Beets
beet and currant vinaigrette, poppy seeds, arugula
Spicy Tortilla and Bean Soup
scallion, jalapeno, crema
Soy Nut Hummus
lemon, parsley and toast
Not Local Romaine and Very Local Carrots
Castelvetrano olive dressing, Parmesan and “garlic bread”
Skate Wing Tacos
slaw and almond romesco
Woven Roots Daikon “Katsu”
sesame and Hosta Hill kimchi emulsion, marinated cucumbers, more kimchi
Seared Cricket Creek Pork Liverwurst
pickled onions and Brussels sprouts, maple mustard
Fried Confit of Pork Ribs
dried cherry BBQ, blue cheese, grilled celery root
Bitter Greens
burnt citrus vinaigrette, feta and pistachios
Potato Latke
smoked bluefish, apple salad, sour cream, green onions
semolina toasts 3.
Next
18.
Orecchiette, braised chicken, kale and black olive pesto, Parmesan
Lamb Neck
jerked grilled mango puree and carrot chutney
Whitefish Cake
caper, lemon, dill, lentil, romaine and cucumber
Veal “Cutlet”
peas from the freezer, carrots from Jenn and ramps from the pond
Braised NEFF Beef
raisins, grapes, horseradish, parsley, crushed celeriac and potato
Sweet
10.
Vanilla Cheesecake
citrus marmalade, oatmeal raisin cookie
Baked Lemon Honey Custard
lemon curd, raspberry jam, chamomile whipped cream and pistachio