Dinner Menu
Friday, June 9th, 2017
To Start
12.
Asparagus and Cheddar “Chowder”
toasted ham, cayenne, sunflower seed oil and peas from the freezer
Generic Romaine
Animal Farm buttermilk ranch, croutons, dill
Fried Rock Shrimp Tacos
almond romesco, chipotle and pineapple slaw
Hosta Hill Kimchi and Bok Choy Salad
napa cabbage, sesame and soy nuts
Black Bean and Corn “Chili”
avocado, sour cream and tortilla “salt”
Black Pepper Trout Mousse
pickles, mustard and toasts
Caramelized Onion and Chicken Liver Pate
currant jam, pickled onions, toasts
Woven Roots Arugula and Bitter Lettuces
charred citrus vinaigrette, feta and walnuts
Raw Kale and Berle Farm Yogurt
red verjus, currants, sunflower seeds, tahini, cucumber and turmeric
Semolina toasts (3.)
Next
18.
Bluefish Croquettes, chili roasted spring turnips, basil, mint, chickpeas and lemon
Linguini, NEFF beef Bolognese, pecorino
Cavatelli, sausage, sun dried tomato, peppers, onions and provolone
Larger Plates
26.
Grilled Farm Raised Idaho Trout Filets
cabbage, sweet onion and bacon soubise, Molly pea shoots
Fried Vermont Chicken Thighs
spicy cornbread and jalapeno stuffing, slaw and Mill River honey
Coffee and Black Pepper Roasted Brisket
broccoli and potato fritters, crimini mushrooms, braising jus
Sweet
10.
Walnut and Brown Sugar Blondie
banana, cream cheese, coco nib streusel
Chocolate Brownies
peanut butter mousse, berry jam, fudge