Dinner Menu

Tuesday, August 1st, 2017

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Shaved Beet and Peach “Slaw”

honey, orange, pistachio

Woven Roots Lettuces

rhubarb vinaigrette, almonds

Woven Roots’ Beef Steak Tomatoes

black pepper mayo, brined cucumber, lettuces

Toast of Rawson Brook Chevre

spiced rhubarb chutney, multi-grain

Hudson Valley Sweet Corn “Queso”

cheddar, black bean crema, chilies, chips

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Chicken Liver and Almond Pate          or         Veal Rillettes

or

Spicy Chickpea and Curry Hummus

served toasts and seasonal accompaniments

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 Maitake Roll

smoked aioli, pickled broccoli, buttered roll

Zucchini Marinara

Parmesan, garlic, EVOO

Broccoli “Marrow” and Tahini Soup

more tahini, lemon and cayenne

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Linguini, corn, basil and Grace Hill blue cheese “pesto”, Old Bay

Orecchiette, braised beef, sour cream, green onion and pepperoncini

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Delftree Royal Trumpet Mushrooms

oyster mushroom and sunflower seed “stew”

Overnight Beef and Braised Cabbage

beef jus, parsley, garlic vinaigrette

Rhode Island Skate Wing and Purple Basil

buttered cucumbers, lettuces, ramp vinegar and cracked wheat

Seared Neck of Lamb

petite ratatouille, white beans, green basil

Roasted Thigh of Vermont Chicken

peas+ carrots, buttermilk and arugula nage

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Lemon Basil Panna Cotta, peaches, pistachio crumble

Toasted Butter Cake, blueberries, lemon curd and whipped cream