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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