Dinner Menu
Tuesday, May 16th, 2017
To Start
12.
Poached Idaho Trout Toast
Pete’s radishes, chili aioli, potato salad, pickled fiddleheads
Diego’s First Shiitakes
asparagus, sesame, kimchi, bonito, soy nuts
Roasted Beets
yogurt and beet kvass emulsion, golden raisins and chamomile
Pan Roasted Hadley Asparagus and Baked Chevre
ramp and sunflower seed pesto, black pepper and crumbs
Spicy Black Bean and Tortilla Soup
jalapeno crema, little chips
Bitter Greens
burnt citrus vinaigrette, feta and pistachios
Fried Broccoli and Cheddar Tacos
slaw, almond romesco and bodega jalapeños
Pasta
18.
Garganelli, braised chicken and sunflower seeds, radicchio, Montasio
Penne, roasted tomato, Lee farms ricotta, Parmesan, EVOO and garlic
Cavetelli, nettle and pine nut pesto, asparagus, pecorino
Larger Plates
26.
Chicken, Bacon, Ramp
Vermont chicken thighs, bacon, quinoa, cauliflower and ramp spring “stew”
Veal Schnitzel
potato, pea and mushroom hash, fried garlic, poached egg
Confit of Atlantic Cod
smoked mussels and lentils, young greens
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