Dinner Menu
Saturday, June 17th, 2017
To Start
12.
Hearty Greens
Animal Farm buttermilk ranch, croutons, dill
Hosta Hill Kimchi and Napa Cabbage Salad
carrots, turnip tops, sesame and soy nuts
Out of Season Organic Corn and Coconut Soup
sambal, cilantro, scallion and preserved lime (oops, it’s vegan)
Chicken Liver and Caramelized Onion Pate
mustard, jam, pickles and toast
Charred Grilled Hadley Asparagus
steak and arugula vinaigrette, Queen’s Greens sprouts, ramp pickle
Raw Kale and Berle Farm Yogurt
red verjus, currants, sunflower seeds, cucumber, ginger and turmeric
Fried Creole Sausage
scallion aioli, rice, summer kraut, Matty’s garlic scapes
Braised Lamb
almond, chilies, couscous, chickpeas, cilantro
Black Pepper Trout Mousse
horseradish, pickles, mustard, toast
Semolina toasts (3.)
Next
18.
Orecchiette, Italian sausage, peppers and onions
Linguini, garlic scape, green olive and pine nut pesto, broccoli rabe and Crowdie
Hake Cake, caper, pea butter, pea shoots and carrots
Larger Plates
26.
Roasted Vermont Chicken Thighs
burnt citrus, feta, frisee, potato and cucumber
Seared Diver Scallops
braised dandelion greens, orange, sun dried tomato, navy beans and kalamata olives
Roasted Spiced Pork Shoulder
jalapeno and cheddar hush puppies, slaw, pulled pork jam
Sweet
10.
Strawberries and Mascarpone “Custard”
rhubarb jam, mint, salted butter crunch
Old Fashioned Chocolate Cake
peanut butter, fudge, cherries