Dinner Menu
Sunday, July 23rd, 2017
Jenn’s Butter Lettuces and Berle Farm Yogurt
blueberries, basil and toasted almonds
Shaved Peach, Turnip and Kohlrabi “Slaw”
white balsamic, shaved brazil nuts
“Salsa” of Berry Patch Tomato and Corn
buttermilk, jalapeno, scallion and tortilla
Watermelon, Kimchi and Cucumber
lemongrass, mint
Chicken Liver and Peanut Pate
cola, pickles, mustard, toasts
Swordfish Salad
celery, parsley, lemon, Saltines and chives
___________________________________________________
Zucchini and Brined Carrot Top Pesto
pecorino, chili flakes, EVOO
Pork Fried Rice
Singapore seasoning, young cabbage
Pickled Beef Tongue
sauerkraut, horseradish, lentils
___________________________________________________
Orecchiette, cauliflower and Gruyere “fondue”, crumb
Farfalle, braised beef, pepperoncini, green onion and sour cream
___________________________________________________
Royal Trumpets
crimini mushrooms, braised sunflower and garlic scape “stew”
Braised NEFF Beef
broccoli and lettuces
Filet of Farm Raised Idaho Trout
cauliflower, caper, parsley, lemon and fennel
Misty Knoll Chicken Thighs
carrots, sugar snaps, sweet pea and basil pesto
Roasted Shoulder of Pork
corn, dandelions, beans, pickled peaches
___________________________________________________
BMB Cherry Pecan Toast, Rawson Brook chevre, rhubarb chutney, black pepper
Yogurt Panna Cotta, blueberry and strawberry maple, pumpkin seed granola
Coconut, Lemongrass and Jasmine Rice Pudding, poached peaches
_____________________________________________________