Dinner Menu
Wednesday, May 24th, 2017
To Start
12.
Dressed Hadley Asparagus
pickled onions, last year’s chilies and burnt garlic
Young Lettuces from Woven Roots
poppy, beet and Berle yogurt dressing, currants, walnuts
Berle Farm Crowdie and Carrot “Chutney” Toast
BMB cherry pecan bread, aged cider vin, brined carrot tops
Cream of Turnip and Mussel Soup
roasted tomato and tarragon
Fried Broccoli and Cheddar Taco
almond romesco, slaw, bodega jalapeno
Marinated Japanese Turnips from Lee
Hosta Hill kimchi, Delftree shiitakes, sesame, cucumbers
More Lettuces
charred citrus vinaigrette, feta and pistachios
Salt Cod and Potato Empanadas
jalapeno, scallion, preserved lime and cilantro
Semolina toasts (3.)
Next
18.
Pan Roasted Asparagus and Warm Chevre
ramp and sunflower seed pesto, black pepper, crumbs
Leg of Duck Confit, mustard, white beans, button mushrooms and radish
Penne, braised chicken and sunflower seeds, Montasio
Soy Stained Crispy Chicken Drums, ginger, Napa cabbage, carrot and rice salad
Pizzichi di Farro, nettle and pine nut pesto, Lee farms ricotta, Parmesan
Larger Plates
26.
Butter Poached Idaho Trout Filets
peas from the freezer, ham, quinoa, pea shoots and almonds
Buttermilk Fried Skate Wing
Old Bay aioli, pickled fiddleheads, lettuces, cucumber and torn toasts
NEFF Butcher’s Steak
braised greens, crushed potato, asparagus and Vidalia
Sweet
10.
Honey, Yogurt and Chamomile Panna Cotta
lemon curd, grapes, pistachio shortbread
Grilled Peanut Butter, Chocolate and Marshmallow
mixed berry jam