Dinner Menu
Tuesday, June 27th, 2017
To Start
12.
Spiced Pork Terrine
carrot kimchi, Napa cabbage, sticky rice, sesame
Arugula from Lee
strawberries, yogurt, grains of paradise, poppy, pistachio
Filet of Grilled Portobello
zucchini, cucumber, Japanese chili, sesame
Whipped Tofu with Peanuts and Sunflower Seeds
Diego’s shiitakes, Chinese long pepper, shoyu
Warm Salad of Duck Confit and Frisee
barley, ramp vinegar and black pepper, mushrooms
Raw Kale and Berle Farm Yogurt
saffron, chickpea vinaigrette, fennel seed, pickled grapes
Swiss Chard and Garlic Soup
potato, High Lawn cream, lemon and quinoa
Local Young Greens
champagne vinegar, Mill River honey, toasted walnuts
Semolina toasts (3.)
Next
18.
Rigatoncini, beef Bolognese, pecorino
Orecchiette, garlic scape, green olive and pine nut pesto, chevre
Crispy Chicken Drums, spicy almond crema, rice salad
Pancetta of Veal Breast, mustard, broccoli, rabe, pickled cabbage
Large Plates
26.
Smoked Paprika and Spice Rubbed Shoulder of Pork
braised greens, beans, cabbage salad
Roasted Wing of East Coast Skate
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