Dinner Menu
Monday, July 10th, 2017
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
___________________________________________________
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
___________________________________________________
Linguini, bitter greens and sunflower seed pesto, chevre, lemon oil
Orecchiette, milk and pepper braised pork, peas, pecorino
___________________________________________________
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
___________________________________________________
Ginger Molasses Cake
banana peanut butter, bananas and coconut
Berle Farm Yogurt Panna Cotta
strawberries, rhubarb jam, pumpkin seed and anise granola
_____________________________________________________
Three Courses 45. Four Courses 55.