Dinner Menu
Thursday, June 8th, 2017
To Start
12.
Asparagus and Cheddar “Chowder”
toasted ham, cayenne, sunflower seed oil and peas from the freezer
Young Lettuces from Woven Roots
Animal Farm buttermilk ranch, dill crumbs
Fried Rock Shrimp Tacos
almond romesco, chipotle and pineapple slaw
Hosta Hill Kimchi and Bok Choy Salad
napa cabbage, sesame and soy nuts
Black Pepper Trout Mousse
pickles, mustard and toasts
Caramelized Onion and Chicken Liver Pate
currant jam, pickled onions, toasts
Bitter Lettuces
charred citrus vinaigrette, feta and walnuts
Raw Kale and Berle Farm Yogurt
red verjus, currants, sunflower seeds, cucumber and turmeric
Semolina toasts (3.)
Next
18.
Leg of Duck Confit, quinoa, carrots, romaine, mustard, cider vinegar
Bluefish Croquettes, chili roasted spring turnips, basil, chickpeas and lemon
Linguini, NEFF beef Bolognese, pecorino
Double Cheeseburger, secret sauce, fast food pickles, tater tots, petite ranch salad
Larger Plates
26.
Grilled Farm Raised Idaho Trout Filets
cabbage, sweet onion and bacon soubise, arugula
Fried Vermont Chicken Thighs
spicy cornbread and jalapeno stuffing, slaw and Mill Brook honey
Coffee and Black Pepper Roasted Brisket
broccoli and potato fritters, cremini mushrooms, braising jus
Sweet
10.
Walnut and Brown Sugar Blondie
banana, cream cheese, coco nib streusel
Chocolate Brownies
peanut butter mousse, berry jam, fudge