Dinner Menu

Saturday, June 10th, 2017

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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