Dinner Menu
Friday, May 19th, 2017
To Start
12.
Grilled Asparagus
onions, lettuces, last year’s chilies and burnt garlic
Young Lettuces from Woven Roots
yeasted vinaigrette, soy and pickled daikon
Carrot “Chutney” and Berle Farm Crowdie Toast
BMB cherry pecan bread, aged cider vin, brined carrot tops
Spicy Black Bean and Tortilla Soup
jalapeno crema, little chips
Marinated Japanese Turnips from Lee
Hosta Hill kimchi, Delftree shiitakes, sesame, cucumbers
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, braised greens, Montasio
Pizzichi di Farro, nettle and pine nut pesto, Lee farm ricotta, peas, Parmesan
Larger Plates
26.
Vermont Chicken Thighs
braised button mushrooms, spinach, lemon, mustard and quinoa
Fried Soft Shell Crabs
“secret” sauce, sweet pickles, fresh croutons 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
“Grilled” Chocolate, Peanut Butter and Fluff
BMB bread and chocolate, crunchy PB, melted marshmallow, berry jam