Dinner Menu
Friday, May 26th, 2017
To Start
12.
Young Lettuces from Woven Roots
Animal Farm buttermilk, dill and croutons
Berle Farm Crowdie and Carrot “Chutney” Toast
BMB cherry pecan bread, aged cider vin, brined carrot tops
Fried Rock Shrimp Tacos
almond romesco, grilled pineapple slaw, chipotle
Marinated Japanese Turnips from Lee
Hosta Hill kimchi, Delftree shiitakes, sesame, cucumbers
Black Pepper Trout Mousse
pickles, mustard, verjus egg and toasts
More Lettuces
charred citrus vinaigrette, Cricket Creek feta and pistachios
White Bean Hummus
smoked paprika, tahini, green onion and toasts
Semolina toasts (3.)
Next
18.
Pan Roasted Asparagus and Warm Chevre, ramp and sunflower seed pesto
Leg of Duck Confit, mustard, white beans, button mushrooms and radishes
Penne and butter, braised chicken and sunflower seeds, asparagus, Montasio
Soy Stained Crispy Chicken Drums, ginger, Napa cabbage, carrot and rice salad
Pizzichi di Farro, nettle and pine nut pesto, Lee farms ricotta, pecorino
Larger Plates
26.
Butter Poached Idaho Trout Filets
almonds, peas from the freezer, pea shoots, ham, quinoa and tarragon
“Chicken” Fried Skate Wing
Old Bay aioli, pickled fiddleheads, lettuces and cucumber
Braised NEFF Beef
Vidalia, asparagus, oyster mushrooms and potato
Sweet
10.
Yogurt and Chamomile Panna Cotta
lemon curd, grapes, pistachio shortbread
Tart Rhubarb, Dried Cherry and White Chocolate Crisp
brown sugar whipped cheesecake
Toasted Ginger and Sesame Pound Cake
citrus marmalade, crème anglaise, whipped cream and sesame cookies