Dinner Menu
Thursday, April 20th, 2017
To Start
12.
Roasted Beets
beet vinaigrette, poppy seeds and black currants
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 and Apple Liverwurst
pickled onions and Brussels sprouts, maple mustard
Fried Confit of Pork Ribs
dried cherry BBQ, blue cheese, celery root “salad”
Bitter Greens
burnt citrus vinaigrette, feta and pistachios
semolina toasts 3.
Next
18.
Orecchiette, beef Bolognese, “shaky” cheese
Whitefish Cake, caper, lemon, dill, lentil, romaine and cucumber
Braised Portobello from North Adams, crimini, jus, pickled buttons and grains
Larger Plates
26.
Seared Filets of Idaho Trout
bacon and pea salad, crushed potatoes, wild leek, pea shoots and sour cream
Braised NEFF Beef
raisins, grapes, horseradish, parsley, celeriac
Roasted Vermont Chicken Thighs
polenta, broccoli, tomato, parmesan, Calabrian chili
Sweet
10.
Vanilla Cheesecake
citrus marmalade, sesame seed cookie
Baked Lemon Honey Custard
lemon curd, raspberry jam, chamomile and pistachio
70% Bittersweet Chocolate Cake
currants, cherries, red wine and whipped cream