Dinner Menu

Tuesday, July 18th, 2017

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Lettuces and Berle Yogurt

grains of paradise, pecans, cucumbers and fennel

Shaved Peach, Turnip and Kohlrabi “Slaw”

white balsamic, shaved Macadamia nuts

Button Mushroom Pate

pickles, roasted onions, mustard and toasts

Cold Meatloaf Terrine

bacon, onion and pickled cabbage salad, toasts

Sugar Snaps and Garlic Scapes

scallion, miso, tahini, sesame seeds

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Zucchini Puttanesca

spicy tomato, pecorino, capers and chili flakes

Whitefishes Croquettes

spicy tartar sauce, lettuces

Woven Roots Cauliflower

wing sauce, Grace Hill blue cheese, celery

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

Lemon Grass Poached Skate Wing

watermelon, cucumber, fish sauce, mint and cilantro

Misty Knoll Chicken Thighs

peas, carrots, roasted fennel and basil

Roasted Shoulder of Pork

braised greens and beans, corn bread

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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