Dinner Menu
Tuesday, June 20th, 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
Whipped Tofu and Brazil Nuts
Diego’s shiitakes, red palm, toasted garlic, enoki and shoyu
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
Black Pepper Trout Mousse
horseradish, pickles, mustard, toast
Semolina toasts (3.)
Next
18.
Linguini, beef Bolognese, pecorino
Orecchiette, garlic scape, green olive, pine nut pesto, Rawson Brook chevre
Halibut “Rolls”, scallion aioli, broccoli raab, toasted buns, potato chips
Large Plates
26.
Roasted Vermont Chicken Thigh
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