Dinner Menu
Wednesday, July 12th, 2017
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