Dinner Menu
Saturday, July 1st, 2017
To Start
12.
Arugula from Lee
strawberries, yogurt, grains of paradise, poppy, pistachio
Toast of Smoky Halibut Salad
mussels, chive blossom vinegar, fiddleheads
Grilled Cucumber and Kohlrabi
Animal Farm buttermilk, garlic scapes, Vidalia onion and pepper crumbs
Raw Kale and Chickpeas
saffron – chickpea vinaigrette, fennel seed, golden raisins
Zucchini “Taglierini”
green olive, caper, over dried tomato, Montasio
Bacon Braised Dandelion Greens
slow poached egg, grits and almond hot sauce
Swiss Chard and Green Garlic Soup
potato, High Lawn cream, lemon and chive
Local Young Greens
champagne vinegar, Mill River honey, toasted walnuts
Slow Roasted Carrots
whipped feta, sumac, rose water, shaved radish, couscous
Semolina toasts (3.) Tofu, shiitake and tree nut pate (10.)
Next
18.
Orecchiette, braised beef, pepperoncini, sour cream and green onion
Linguini, bitter greens and sunflower seed pesto, chevre
Confit of Lamb Neck, lentils, mustards, pickled cabbage
Large Plates
26.
Thighs of Vermont Chicken, carrots, basil, fennel, quinoa, peas from the freezer
Seared Monkfish, white miso, zucchini, scapes, ginger
Spiced Shoulder of Pork, braised greens, black-eyed peas, slaw
Veal Meatballs, polenta, broccoli, whey, sun dried tomato
Sweet
10.
Chocolate and Banana-Peanut Butter “Bruschetta”
BMB chocolate sourdough, brittle, chocolate milk, more banana
Berle Farm Yogurt Panna Cotta
strawberries, rhubarb orange jam, pumpkin seed granola, anise and black pepper