Dinner Menu
Wednesday, June 21st, 2017
To Start
12.
Woven Roots’ Young Greens
Animal Farm buttermilk ranch, croutons, dill
Hosta Hill Kimchi and Napa Cabbage Salad
carrots, turnip tops, sesame and soy nuts
Slow Poached Farm Egg
fish fumet, beech mushrooms, lemon, Matty’s garlic scapes
Chicken Liver and Caramelized Onion Pate
mustard, jam, pickles and toast
Whipped Tofu and Brazil Nuts
Diego’s shiitakes, red palm, toasted garlic, enoki and shoyu
Grilled Hadley Asparagus
steak and arugula vinaigrette, ramp pickle
Raw Kale and Berle Farm Yogurt
red verjus, currants, sunflower seeds, cucumber, ginger and turmeric
Black Pepper Trout Mousse
horseradish, pickles, mustard, toast
Semolina toasts (3.) Corn and coconut soup (10.)
Pasta
18.
Linguini, beef Bolognese, pecorino
Orecchiette, garlic scape, green olive, pine nut pesto, Lee farms ricotta
Mac + Cheese, elbows, bacon, jalapeno and peas from the freezer
Large Plates
26.
Roasted Vermont Chicken Thighs
burnt citrus, feta, frisee, potato and cucumber
Braised NEFF Beef
broccoli and potato croquette, mustard
Rhode Island Hake
sundried tomato, braised dandelion, white beans, Calabrian chili, orange
Sweet
10.
Dark Chocolate Brownie
strawberries, fudge and mascarpone
Coconut Banana Bread
more coconut, more banana and a walnut semifreddo