Dinner Menu
Thursday, June 29th, 2017
To Start 12.
Spiced Pork Terrine
carrot kimchi, Napa cabbage, sticky rice, sesame
Arugula from Lee
strawberries, yogurt, grains of paradise, poppy, pistachio
White Fish Toast
cream cheese, pimenton, mussels, chive blossom vinegar, fiddleheads
Grilled Cucumber and Kohlrabi
Animal Farm buttermilk, garlic scapes, Vidalia onion and pepper crumbs
Warm Salad of Duck Confit and Frisee
potato, radish, black pepper, ramp vinegar, poached egg
Raw Kale and Chickpeas
saffron – chickpea vinaigrette, fennel seed, golden raisins
Swiss Chard and Green Garlic Soup
potato, High Lawn cream, lemon and quinoa
Local Young Greens
champagne vinegar, Mill River honey, toasted walnuts
Slow Roasted Carrots
whipped feta, sumac, rose water, shaved radish, couscous
Semolina toasts (3.)
Next 18.
Rigatoncini, beef Bolognese, pecorino
Orecchiette, asparagus, pine nut and garlic pesto, ricotta
Crispy Chicken Drums, spicy almond rice salad
Pancetta of Veal Breast, mustard, broccoli, pickled cabbage
Large Plates 26.
Roasted Thighs of Vermont Chicken
fennel, carrots, lentils, arugula and lemon
Seared Wing of East Coast Skate
dandelion, kalamata, sun dried tomato, orange and zucchini
Spiced Shoulder of Pork
braised greens, black-eyed peas, slaw
Sweet 10.
Chocolate and Banana-Peanut Butter “Bruschetta”
BMB chocolate sourdough, brittle, chocolate milk, more banana
Strawberries, Yogurt and Granola
rhubarb orange jam, pumpkin seeds, anise and black pepper