Dinner Menu
Sunday, May 14th, 2017
To Start
12.
Poached Idaho Trout Toast
smoked mussels, chili aioli, pickled fiddleheads
Diego’s First Shiitakes
asparagus, sesame, kimchi, bonito, soy nuts
Roasted Beets
yogurt and beet kvass emulsion, golden raisins and chamomile
“Hadley Grass”, aka Asparagus
lemon, farm egg, buttered crumbs
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
Broccoli and Grilled Ramp “Ranch”
chopped portabellas, shaved radish and dill seed
Next
18.
Garganelli, braised chicken and sunflower seeds, radicchio, Montasio and lemon
Penne, roasted tomato, Lee farms ricotta, Parmesan, EVOO and garlic
A Limited Amount of Soft Shell Crabs
aioli, pickled celery, young greens and potato
Ricotta Cavetelli, nettle and pine nut pesto, asparagus and pecorino
Larger Plates
26.
Chicken, Bacon, Ramp
Vermont chicken thighs, bacon, wheat berries, pea and ramp spring “stew”
Pan Fried Veal Schnitzel
mushroom and potato fricassee, fried garlic, mustard, and spinach from Marty
Sweet
10.
Rhubarb and Apple Crisp
ginger crème anglaise, whipped cheesecake
Baked Lemon Honey Custard
lemon curd, raspberry jam, chamomile and pistachio
Chocolate Rice Pudding “Sundae”
hot fudge, coconut cream, crushed fortune cookie, almond