Dinner Menu
Sunday, May 28th, 2017
To Start
12.
Young Lettuces from Woven Roots
Animal Farm buttermilk, dill and croutons
Whipped Berle Farm Crowdie and Carrots
farro, curry vinaigrette, sunflower oil, pomegranate molasses
Fried Rock Shrimp Tacos
almond romesco, grilled pineapple slaw, chipotle
Grilled and Marinated Broccoli
Hosta Hill kimchi, Delftree shiitakes, sesame, soy nuts
Black Pepper Trout Mousse
pickles, mustard and toasts
Caramelized Onion and Chicken Liver Pate
currant jam, pickled onions, mustard, toast
Bitter 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, radish and button mushrooms
Orecchiette and butter, braised chicken and sunflower seeds, asparagus, Montasio
Bluefish Croquettes, chili roasted spring turnips, basil, chickpeas and lemon
Penne, nettle and pine nut pesto, Lee farms ricotta, pecorino
Larger Plates
26.
Butter Poached Idaho Trout Filets
peas from the freezer, pea shoots, quinoa and tarragon
Braised NEFF Beef
asparagus, oyster mushrooms, potato and Vidalia
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