Dinner Menu

Monday, July 10th, 2017

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Berry Patch Beefsteak Tomato

cucumber, garlic scapes, bulgur, pepper crumbs, buttermilk

Local Young Greens

champagne vinegar, Mill River honey, toasted pecans

Pete’s Butter Lettuces

fennel, strawberries, grains of paradise and Berle yogurt

Raw Kale and Chickpeas

saffron – chickpea vinaigrette, fennel seed, golden raisins

Thai Style Pork Terrine

summer turnips, herbs, napa cabbage, fish sauce

Chicken Liver and Caramelized Onion Mousse

chutney, mustard and toast

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Zucchini Puttanesca

garlic, Montasio, capers and green olives

Charred Sugar Snaps

almond hot sauce, more almonds, kohlrabi, Frank’s

Pork Carnitas Tacos

slaw, almond romesco, bodega jalapeno, cilantro

Fried Lamb Confit

red wine, mustard, smoked tomato and pickled cabbage

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Linguini, bitter greens and sunflower seed pesto, chevre, lemon oil

Orecchiette, milk and pepper braised pork, peas, pecorino

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Portobello “Steak”

farro, buttons, broccoli “marrow”, capers and scapes

Pan Roasted Idaho Trout

zucchini curry, endive, ghee, oranges

Spiced Shoulder of Pork

braised greens, black-eyed peas

Veal Meatballs

polenta, broccoli, sun dried tomato “gravy”, Parmesan

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Ginger Molasses Cake

banana peanut butter, bananas and coconut

Berle Farm Yogurt Panna Cotta

strawberries, rhubarb jam, pumpkin seed and anise granola

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Three Courses 45.               Four Courses 55.