Dinner Menu
Friday, July 21st, 2017
Butter Lettuces from Jenn
blueberry and yogurt vinaigrette, basil, toasted almonds
Shaved Peach, Turnip and Kohlrabi “Slaw”
white balsamic, shaved brazil nuts
Sugar Snaps and Garlic Scapes
scallion, miso, tahini, sesame seeds
Berry Patch Tomatoes
buttermilk and jalapeno “soup”, torilla, scallion
Watermelon and Cucumber
chilled lemongrass broth, kimchi, mint
Chicken Liver and Peanut Pate
cola, pickles, roasted onion, mustard, toasts
___________________________________________________
Zucchini and Brined Carrot Top Pesto
pecorino, chili flakes, EVOO
Slow Poached Farm Egg
spicy Italian sausage brodo, couscous, PEI mussels
Maitake Roll
pickled beech, aioli, parsley, lemon
___________________________________________________
Orecchiette, cauliflower and Gruyere “fondue”, black pepper crumb
Farfalle, braised beef, pepperoncini, green onion and sour cream
___________________________________________________
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
___________________________________________________
Yogurt Panna Cotta
oranges, anise and pumpkin seed granola
Blueberry Pancakes
strawberry maple, walnut, lemon and ricotta “filling”