Dinner Menu

Friday, July 21st, 2017

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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

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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

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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”