Dinner Menu

Thursday, June 29th, 2017

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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