Dinner Menu
Friday, June 30th, 2017
To Start
12.
Spiced Pork Terrine
kimchi, Napa cabbage, sticky rice, sesame
Arugula from Lee
strawberries, yogurt, grains of paradise, poppy, pistachio
Toast of Smoky Halibut Salad
mussels, chive blossom vinegar, fiddleheads
Grilled Cucumber and Kohlrabi
Animal Farm buttermilk, garlic scapes, Vidalia onion and pepper crumbs
Raw Kale and Chickpeas
saffron – chickpea vinaigrette, fennel seed, golden raisins
Bacon Braised Dandelion Greens
slow poached egg, grits and almond hot sauce
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.
Orecchiette, braised beef, pepperoncini, sour cream and green onion
Linguini, asparagus, pine nut and garlic pesto, ricotta
Pancetta of Veal Breast, mustard, broccoli, pickled cabbage
Large Plates
26.
Roasted Thighs of Vermont Chicken
fennel, carrots, lentils and lemon
Seared Atlantic Hake
white miso, zucchini, scapes
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