Dinner Menu
Saturday, June 10th, 2017
To Start
12.
Asparagus and Cheddar Soup
toasted ham, cayenne, sunflower seed oil and peas from the freezer
Generic Romaine
Animal Farm buttermilk ranch, croutons, dill
Fried Rock Shrimp Tacos
almond romesco, chipotle and pineapple slaw
Hosta Hill Kimchi and Bok Choy Salad
napa cabbage, sesame and soy nuts
Black Bean and Corn “Chili”
sour cream and tortilla “salt”
Black Pepper Trout Mousse
pickles, mustard and toasts
Caramelized Onion and Chicken Liver Pate
currant jam, pickled onions, toasts
Woven Roots Arugula and Bitter Lettuces
charred citrus vinaigrette, feta and walnuts
Raw Kale and Berle Farm Yogurt
red verjus, currants, sunflower seeds, tahini, cucumber and turmeric
Semolina toasts (3.)
Next
18.
Charred Broccoli and Shiitake “Banh Mi”, chips, tofu mousse, Brazil nuts and garlic
Linguini, NEFF beef Bolognese, pecorino
Cavatelli, sausage, sun dried tomato, peppers, onions and provolone
Larger Plates
26.
Grilled Farm Raised Idaho Trout Filets
cabbage, sweet onion and bacon soubise, Molly’s pea shoots
Fried Vermont Chicken Thighs
spicy cornbread and jalapeno stuffing, slaw and Mill River honey
Coffee and Black Pepper Roasted Brisket
broccoli and potato fritters, crimini mushrooms, braising jus
Sweet
10.
Cream Cheese Mousse “Tart”
rhubarb and orange jam, cinnamon and cocoa nib streusel
Chocolate Brownies
peanut butter mousse, berry jam, fudge