Dinner Menu
Tuesday, July 18th, 2017
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