Dinner Menu

Wednesday, July 12th, 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

Jenn’s Butter Lettuces

fennel, strawberries, grains of paradise and Berle yogurt

Slow Roasted Carrots from Lee

brined carrot tops, couscous, pickled carrot, chives

Chicken Liver and Caramelized Onion Mousse

chutney, mustard and toast

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Zucchini Puttanesca

garlic, roasted tomato, chili flakes, Montasio, green olives

Smoked Tomato Soup

curry, chickpeas, couscous, lime yogurt, (hot or cold?)

Charred Sugar Snaps and Japanese Turnips

fried garlic and ginger emulsion, sesame seeds and jalapeno

Pork Carnitas Tacos

slaw, almond romesco, bodega jalapeno, cilantro

Fried Lamb Croquettes

red wine, mustard, black pepper and kraut

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

Orecchiette, mussels, pork sausage, tomato and Calabrian chili oil

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Portobello “Steak”

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

Pan Roasted Rhode Island Skate

pistachio, endive, oranges and peas from the freezer

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

Upside Down Strawberry and Rhubarb Cobbler

whipped cream, pistachio, crème anglaise