Dinner Menu
Sunday, July 2nd, 2017
To Start
12.
Arugula from Lee
strawberries, yogurt, grains of paradise, poppy, pistachio
Buttered Trout Mousse
pickles, mustard, egg and toast
Grilled Cucumber and Kohlrabi
Animal Farm buttermilk, garlic scapes, wheat berries, Vidalia onion, pepper crumbs
Raw Kale and Chickpeas
saffron – chickpea vinaigrette, fennel seed, golden raisins
Zucchini “Taglierini”
green olive, caper, oven dried tomato, Montasio
Bacon Braised Dandelion Greens
slow poached egg, grits and almond hot sauce
Local Young Greens
champagne vinegar, Mill River honey, toasted walnuts
Slow Roasted Carrots
whipped feta, sumac, rose water, shaved radish, couscous
Semolina toasts (3.) Tofu, shiitake and tree nut pate (10.)
Next
18.
Fried Chicken Drums, rice, fish sauce, Japanese turnip and spicy peanuts
Linguini, bitter greens and sunflower seed pesto, chevre
Confit of Lamb Neck, lentils, mustards, pickled cabbage
Large Plates
26.
Thighs of Vermont Chicken, carrots, basil, fennel, quinoa, peas from the freezer
Seared Monkfish, white miso, zucchini, scapes, ginger
Spiced Shoulder of Pork, braised greens, black-eyed peas, slaw
Veal Meatballs, polenta, broccoli, whey, sun dried tomato
Sweet
10.
Warm Chocolate Brownies
banana peanut butter, bananas, whipped cream and brittle
Berle Farm Yogurt Panna Cotta
strawberries, rhubarb orange jam, pumpkin seed granola, anise and black pepper