Dinner Menu
Friday, April 28th, 2017
To Start
12.
Artisanal Head Lettuces
currant vinaigrette, poppy seeds and almonds
Black Duck Farm Egg
mushroom toast, I-talian flavors, sun dried tomatoes
Broccoli and Cheddar Croquette Tacos
almond romesco, jalapeno and slaw
Roasted Beets
blue cheese, walnuts and arugula
Generic Romaine and Pickled Onions
Castelvetrano olive dressing, Parmesan and “garlic bread”
Seared Cricket Creek Pork and Apple Liverwurst
pickles, smoked onion jam
Cabbage Stuffed Cabbage
rice, “Singapore seasoning”, scallion broth
Bitter Greens
burnt citrus vinaigrette, feta and pistachios
semolina toasts (3.) local greens with vinaigrette (8.)
Next
18.
Garganelli, braised chicken and sunflower seeds, arugula, Parmesan, sage and lemon
Lamb, black eye peas, mango and tomato jerk, pilaf of couscous and orzo
Whitefish Cake, caper, lemon, dill, lentil, lettuces and cucumber
Braised Portobello from North Adams, crimini jus, grains and pickled buttons
Larger Plates
26.
Roasted Vermont Chicken Thighs
polenta, broccoli, tomato, pecorino, Calabrian chili
Filets of Farm Raised Idaho Trout
peas and bacon salad, potato, wild leek, pea shoots, crème fraiche
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 cookie