Dinner Menu
Wednesday, May 17th, 2017
To Start
12.
Trout Belly Salad
pickled fiddleheads, onions and toast
Young Lettuces from Woven Roots
yeasted vinaigrette, soy and pickled daikon
Diego’s First Shiitakes
asparagus, sesame, kimchi, bonito, soy nuts
Roasted Beets
yogurt and beet kvass emulsion, currants, poppy and chamomile
Pan Roasted Hadley Asparagus and Warm 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
Semolina toasts (3.)
Pasta
18.
Garganelli, braised chicken and sunflower seeds, radicchio, Montasio
Penne, roasted tomato, Lee farms ricotta, Parmesan, EVOO and garlic
Cavatelli, nettle and pine nut pesto, asparagus, potato, pecorino
Larger Plates
26.
Vermont Chicken Thighs
asparagus, radish, spinach, lemon and peas from the freezer
Confit of Atlantic Cod
smoked mussels, lentils, young greens
Sweet
10.
Rhubarb and Apple Crisp
ginger crème anglaise, whipped cheesecake
Honey, Yogurt and Chamomile Panna Cotta
lemon curd, grapes, pistachio shortbread
Chocolate Rice Pudding Sundae
Italian candied cherries, coconut cream, crushed fortune cookie