Dinner Menu
Wednesday, June 28th, 2017
To Start
12.
Spiced Pork Terrine
carrot kimchi, Napa cabbage, sticky rice, sesame
Arugula from Lee
strawberries, yogurt, grains of paradise, poppy, pistachio
White Fish Toast
cream cheese, pimenton, mussels, chive blossom vinegar, fiddleheads
Slow Poached Farm Egg
fish fumet, beech mushrooms, garlic scapes
Warm Salad of Duck Confit and Frisee
potato, radish, black pepper and ramp vinegar
Raw Kale and Chickpeas
saffron – chickpea vinaigrette, fennel seed, pickled grapes
Swiss Chard and Green Garlic Soup
potato, High Lawn cream, lemon and quinoa
Local Young Greens
champagne vinegar, Mill River honey, toasted walnuts
Semolina toasts (3.)
Next
18.
Rigatoncini, beef Bolognese, pecorino
Orecchiette, garlic scape, green olive and pine nut pesto, chevre
Crispy Chicken Drums, spicy almond rice salad
Pancetta of Veal Breast, mustard, broccoli, pickled cabbage
Large Plates
26.
Roasted Thighs of Vermont Chicken
fennel, carrots, lentils, arugula and lemon
Seared Wing of East Coast Skate
dandelion, kalamata, sun dried tomato, orange and zucchini
Sweet
10.
Chocolate and Banana- Peanut Butter “Bruschetta”
BMB chocolate sourdough, brittle, chocolate milk, more banana
Strawberries, Yogurt and Granola
rhubarb orange jam, pumpkin seeds, anise and black pepper