Dinner Menu
Tuesday, April 25th, 2017
To Start
12.
Artisanal Head Lettuces
currant vinaigrette, poppy seeds and almonds
Black Duck Farm Egg
ramp, smoked blue fish and potato hash
Woven Roots Daikon “Katsu”
sesame and Hosta Hill kimchi emulsion, marinated cucumbers, more kimchi
Roasted Beets
blue cheese, walnuts and arugula
Not Local Romaine and Very Local Carrots
Castelvetrano olive dressing, Parmesan and “garlic bread”
Cricket Creek Pork and Apple Liverwurst
pickles, smoked onion and sherry
Cabbage Stuffed Cabbage
rice, “Singapore seasoning”, scallion broth
Bitter Greens
burnt citrus vinaigrette, feta and pistachios
semolina toasts (3.)
Next
18.
Garganelli, braised chicken and sunflower seeds, arugula, Parmesan, sage and lemon
Cavatelli, jerk lamb, black eye peas, spicy mango and tomato
Whitefish Cake, caper, lemon, dill, lentil, romaine and cucumber
Braised Portobello from North Adams, crimini jus, grains and pickled buttons
Larger Plates
26.
Filets of Farm Raised Idaho Trout
bacon and pea salad, potato, wild leek, pea shoots and sour cream
Roasted Vermont Chicken Thighs
polenta, broccoli, tomato, Parmesan, Calabrian chili, arugula
Sweet
10.
Vanilla Cheesecake
citrus marmalade, seeded cookies
Baked Lemon Honey Custard
lemon curd, raspberry jam, chamomile and pistachio
Chocolate Rice Pudding “Sundae”
hot fudge, coconut cream, marshmallow, crushed fortune cookies