Dinner Menu
Friday, July 14th, 2017
Berry Patch Beefsteak Tomato and Head Lettuces
cucumber, garlic scapes, bulgur, pepper crumbs, buttermilk
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
Scallop Ceviche
lime, cabbage, almond romesco, tortilla chips, cilantro
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Zucchini Puttanesca
garlic, roasted tomato, chili flakes, Montasio, green olives
Fried Garlic Scapes
radicchio and scallion “agrodolce”, golden raisins, pine nuts
Charred Sugar Snaps and Japanese Turnips
fried garlic and ginger emulsion, sesame seeds and jalapeno
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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Crispy Chicken Drums
mango and cucumber salad, kohlrabi, fish sauce, peanuts and mint
Portobello “Steak”
farro, buttons, broccoli “marrow”, capers and scapes
Pan Roasted Rhode Island Skate
pistachio, endive, oranges and zucchini
Misty Knoll Chicken Thighs
braised greens, black-eyed peas, cornbread
Braised NEFF Beef
crushed potato, horseradish, young lettuces
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Ginger Molasses Cake
banana peanut butter, bananas and coconut
Upside Down Strawberry and Rhubarb Cobbler
whipped cream, pistachio, crème anglaise