Dinner Menu
Saturday, June 24th, 2017
To Start
12.
Woven Roots’ Sugar Snap Peas
Animal Farm buttermilk ranch, cucumber, black pepper crumbs, dill
Carrot and Turnip Top Kimchi Salad
cucumber, Napa cabbage, grilled bok choy, sticky rice, sesame
Slow Poached Farm Egg
fish fumet, beech mushrooms, lemon, Matty’s garlic scapes
Arugula from Lee
strawberries, yogurt, grains of paradise, poppy, pistachio
Whipped Tofu and Brazil Nuts
Diego’s shiitakes, red palm, toasted garlic, enoki and shoyu
Warm Salad of Duck Confit and Frisee
button mushrooms, roasted radish, barely, ramp vinegar and black pepper
Raw Kale and Berle Farm Yogurt
red verjus, currants, sunflower seeds, ginger and turmeric
Local Young Greens
champagne vinegar, Mill River honey, toasted walnuts
Semolina toasts (3.)
Next
18.
Linguini, beef Bolognese, pecorino
Orecchiette, garlic scape, green olive and pine nut pesto, Lee farms ricotta
Mac + Cheese, elbows, bacon, jalapeno and peas from the freezer
Crispy Chicken Drums, jasmine rice salad, curry hot sauce
Large Plates
26.
Smoked Paprika and Spice Rubbed Shoulder of Pork
braised greens, beans, cabbage salad
Petite Filet of Domestic Halibut
dandelion, kalamata, sun dried tomato, orange and zucchini
Sweet
10.
Dark Chocolate Brownie
strawberries, fudge and whipped yogurt
Coconut Banana Bread
more coconut, more banana and a walnut semifreddo