Dinner Menu

Saturday, July 15th, 2017

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Berry Patch Beefsteak Tomato and Head Lettuces

cucumber, garlic scapes, pepper crumbs, buttermilk

Jenn’s Butter Lettuces

fennel, strawberries, grains of paradise, lime and Berle yogurt

Slow Roasted Carrots from Lee

brined carrot tops, couscous, pickled carrot, parsley

Scallop Ceviche

lime, cabbage, almond romesco, tortilla chips, cilantro

Sweet Pea and Trout Mousse

more peas, mustard, pickles and toast

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Spicy Zucchini Puttanesca

roasted tomato, chili flakes, Montasio, capers

Garlic Scapes and Bitter Lettuces

green onion, golden raisins, pine nuts

Charred Sugar Snaps and Japanese Turnips

fried garlic and ginger emulsion, sesame seeds and jalapeno

Woven Roots Cauliflower

wing sauce, Grace Hill blue, celery

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

pork 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 Blueberry and Strawberry Cobbler

whipped cream, pistachio, crème anglaise

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