Dinner Menu

Tuesday, July 11th, 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

Slow Roasted Carrots

brined carrot tops, couscous, pickled carrot, chives

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, roasted tomato, chili flakes, Montasio, green olives

Charred Sugar Snaps

fried garlic and ginger emulsion, sesame seeds and jalapeno

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, mussels, pork sausage, tomato and Calabrian chili oil

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                                                                                                                                                    Portobello “Steak”

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

Pan Roasted Skate

pistachio, brown butter, parsley, endive, 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