Dinner Menu
Thursday, May 11th, 2017
To Start
12.
Green Olive and Whey Soup
lentils, more olives
Broccoli and Cheddar Croquette Tacos
almond romesco, jalapeno and broccoli slaw
Rawson Brook Chevre Toast
arugula, radish, black pepper
Diego’s First Shiitakes
asparagus, cucumber, sesame, kimchi, bonito, soy nuts and scallion
Roasted Beets
yogurt and beet kvass emulsion, golden raisins, chamomile and cilantro
“Hadley Grass”, aka Asparagus
lemon, farm egg, buttered crumbs and basil
Woven Roots Young Greens
Point Reyes blue cheese and almonds
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, Montasio and lemon
Penne, roasted tomato, Lee farms ricotta, Parmesan, EVOO and garlic
Sloppy Maitake, wild leeks, crème fraiche, peas from the freezer, yeast vinaigrette
Double Cheeseburger, sweet pickles, “secret sauce” and a sesame seed bun
Larger Plates
26.
Roasted Thighs of Vermont Chicken
polenta, cauliflower “parm”, chilies and Pecorino
Soft Shelled Crabs
aioli, pickled celery, young greens and potato
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, crushed fortune cookie, almond