Dinner Menu
Tuesday, May 9th, 2017
To Start
12.
Green Olive and Whey Soup
lentils, more olives
Broccoli and Cheddar Croquette Tacos
almond romesco, jalapeno and slaw
Diego’s First Shiitakes and His Dad’s Arugula
Rawson Brook chevre toast, walnuts and EVOO
Smoked Mussels
ramp cream cheese, horseradish, chives and toasted bagel
Roasted Beets
Point Reyes blue cheese, almonds and endive
“Hadley Grass”, aka Asparagus
lemon, butter, egg, crumbs and basil
Cod Fritters
caper, lemon, asparagus, burger pickles and parsley
Cabbage Stuffed Cabbage
rice, “Singapore seasoning”, scallion broth
Woven Roots Young Lettuces
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
Sloppy Maitake, wild leeks, crème fraiche, peas from the freezer, yeast vinaigrette
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
Soft Shelled Crabs
grilled ramp aioli, young greens, crushed potatoes (1/2 portion 18.)
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, crushed fortune cookie, almond