Dinner Menu
Sunday, June 25th, 2017
To Start
12.
Grilled Cucumber and Onion Salad
Animal Farm buttermilk ranch, black pepper crumbs, dill
Spiced Pork Terrine
carrot kimchi, 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 with Peanuts and Sunflower Seeds
Diego’s shiitakes, Chinese long pepper, shoyu
Warm Salad of Duck Confit and Frisee
button mushrooms, barley, ramp vinegar and black pepper, oyster mushrooms
Raw Kale and Berle Farm Yogurt
saffron, chickpea vinaigrette, fennel seed, pickled grapes
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, chevre
Mac + Cheese, elbows, bacon, jalapeno and peas from the freezer
Crispy Chicken Drums, garlic-basil cure, spicy almond crema, rice, dried onion salt
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.
Toasted Chocolate Bread
rhubarb cream cheese, strawberries and salted butter crunch
Coconut Banana Bread
more coconut, more banana and a walnut semifreddo