Dinner Menu
Thursday, July 20th, 2017
Lettuces and Berle Yogurt
grains of paradise, pecans and fennel
Shaved Peach, Turnip and Kohlrabi “Slaw”
white balsamic, shaved brazil nuts
Cold Meatloaf Terrine
bacon, onion and pickled cabbage salad, toasts
Sugar Snaps and Garlic Scapes
scallion, miso, tahini, sesame seeds
Watermelon and Cucumber
fish sauce and lemongrass nage, mint
Chicken Liver and Peanut Pate
cola, pickles, roasted onion, mustard, toasts
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Zucchini and Brined Carrot Top Pesto
pecorino, chili flakes, EVOO
Mussels and Spicy Italian Sausage
calabrian chili, tomato
Maitake Roll
pickled beech, aioli, parsley, lemon
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Orecchiette, cauliflower and Gruyere “fondue”, black pepper crumb
Farfalle, braised beef, pepperoncini, green onion and sour cream
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Portobello “Steak”
farro, crimini, sugar snap and garlic scape “stew”
Braised NEFF Beef
broccoli and lettuces
Charred Swordfish
cauliflower, caper, parsley, lemon and fennel
Misty Knoll Chicken Thighs
carrots, arugula, sweet pea and basil pesto
Roasted Shoulder of Pork
braised greens and beans, pickled peaches
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Yogurt Panna Cotta
oranges, anise and pumpkin seed granola
Blueberry Pancakes
strawberry maple, walnut, lemon and ricotta “filling”