Dinner Menu
Tuesday, July 11th, 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
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