Dinner Menu
Thursday, May 18th, 2017
To Start
12.
Grilled Asparagus
onions, arugula, last year’s chilies and burnt garlic
Young Lettuces from Woven Roots
yeasted vinaigrette, soy and pickled daikon
Roasted Beets
yogurt and beet kvass nage, currants, poppy and chamomile
Spicy Black Bean and Tortilla Soup
jalapeno crema, little chips
Marinated Japanese Turnips from Lee
Hosta Hill kimchi, sesame, cucumbers and scallions
Bitter Greens
burnt citrus vinaigrette, feta and pistachios
Slow Poached Farm Egg
salt cod and potato hash, ramp “ranch”, toasted onion, bacon
Fried Broccoli and Cheddar Tacos
slaw, almond romesco and bodega jalapenos
Semolina toasts (3.)
Next
18.
Pan Roasted Hadley Asparagus and Warm Chevre
ramp and sunflower seed pesto, black pepper and crumbs
Garganelli, braised chicken and sunflower seeds, radicchio, Montasio
Penne, roasted tomato, Lee farms ricotta, Parmesan, EVOO and garlic
Larger Plates
26.
Vermont Chicken Thighs
mushrooms, spinach, lemon, mustard, quinoa and peas from the freezer
Fried Soft Shell Crabs
“secret” sauce, sweet pickles and young lettuces
Pan Roasted NEFF Butcher’s Steak
lentils, asparagus, potato, horseradish and red wine raisin beef jam
Sweet
10.
Rhubarb and Apple Crisp
ginger crème anglaise, whipped cream
Honey, Yogurt and Chamomile Panna Cotta
lemon curd, grapes, pistachio shortbread