Dinner Menu
Wednesday, May 3rd, 2017
To Start
12.
Artisanal Head Lettuces
Hosta Hill kimchi and tahini dressing, cucumber, sesame
Broccoli and Cheddar Croquette Tacos
almond romesco, jalapeno and slaw
Woven Roots Young Lettuces
currant vinaigrette, poppy seeds and almonds
Mushroom and Ricotta Toast
tomato, Montasio and garlic
Roasted Beets
Point Reyes blue cheese, walnuts and arugula
Seared Cricket Creek Pork and Apple Liverwurst
pickled onion and apple salad, mustard, toast
Cabbage Stuffed Cabbage
rice, “Singapore seasoning”, scallion broth
Bitter Greens
burnt citrus vinaigrette, feta and pistachios
semolina toasts (3.)
Next
18.
Garganelli, braised chicken and sunflower seeds, arugula, Parmesan, sage and lemon
Lamb jerk, spiced tomato sauce, raisins, cilantro, couscous
Whitefish Cake, green olive Caesar, lentils, Mill River romaine and cucumber
Confit of Portobello from North Adams, crimini jus, grains and pickled buttons
Larger Plates
26.
Roasted Thighs of Vermont Chicken
polenta, cauliflower “parm”, chilies and pecorino
Filets of Farm Raised Idaho Trout
peas and bacon salad, potato, wild leek, pea shoots, crème fraiche
Sweet
10.
Vanilla Cheesecake
citrus marmalade, seeded cookies
Baked Lemon Honey Custard
lemon curd, raspberry jam, chamomile and pistachio
Chocolate Rice Pudding “Sundae”
hot fudge, coconut cream, marshmallow, crushed fortune cookie