Dinner Menu
Friday, May 5th, 2017
To Start
12.
Artisanal Head Lettuces
Hosta Hill kimchi and tahini dressing, cucumber, sesame, cilantro
Broccoli and Cheddar Croquette Tacos
almond romesco, jalapeno and slaw
Woven Roots Young Lettuces
currant vinaigrette, poppy seeds and almonds
Smoked Mussels
ramp cream cheese, horseradish, chives and toasted bagel
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, Montasio, basil and lemon
Penne, roasted tomato, Lee farms ricotta, Parmesan, EVOO and garlic
Fried Soft Shell Crab, grilled ramp aioli, “pickled chips “ (double/26)
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