Dinner Menu
Monday, July 17th, 2017
Head Lettuces and Animal Farm Buttermilk
cucumber, garlic scapes, pepper crumbs
Jenn’s Butter Lettuces and Berle Yogurt
green peaches, grains of paradise, pecans and fennel
Sweet Pea and Trout Mousse
mustard, pickles and toast
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Zucchini Puttanesca
spicy tomato, pecorino, capers and chili flakes
Charred Sugar Snaps and Garlic Scapes
scallion, miso, tahini, sesame seeds
Woven Roots Cauliflower
wing sauce, Grace Hill blue cheese, celery
Cold Meatloaf Toast
warm tomato gravy, cabbages and bacon
Maitake Roll
pickled beech, aioli, parsley, lemon
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Orecchiette, bitter greens and sunflower seed pesto, lemon, ricotta
Pizzichi di Farro, braised beef, pepperoncini, green onion and sour cream
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Confit of Domestic Lamb Neck
sauerkraut blini, more kraut and dijon
Portobello “Steak”
farro, crimini, broccoli “marrow”, capers
Pan Roasted Diver Scallops
pistachio, endive, oranges and zucchini
Misty Knoll Chicken Thighs
pork braised greens, black-eyed peas, cornbread
Braised NEFF Beef
carrots, cauliflower, sugar snaps, horseradish, jus and lettuces
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Ginger Molasses Cake
lime curd, lemon grass poached peaches, coconut and whipped cream
Berle Farm Yogurt Panna Cotta
rhubarb jam, blueberries, pumpkin seed granola
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