Dinner Menu
Monday, July 24th, 2017
Jenn’s Butter Lettuces and Berle Farm Yogurt
blueberries, basil and toasted almonds
“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
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Slow Poached Farm Egg
braised chicken and oyster mushrooms
Zucchini and Brined Carrot Top Pesto
pecorino, chili flake and EVOO
Pork Fried Rice
Singapore seasoning, young cabbage
Pickled Beef Tongue
sauerkraut, lentils, cucumber
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Orecchiette, cauliflower and Gruyere “fondue”, crumb
Farfalle, braised beef, pepperoncini, green onion and sour cream
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Royal Trumpets from Notrh Adams
crimini mushrooms, braised sunflower and garlic scape “stew”
Provolone and Beef Meatballs
polenta, marinara and Parmesan
Filet of Farm Raised Idaho Trout
cauliflower, caper, parsley, lemon and fennel
Seared Confit of Veal Breast
beets, carrots, dijon and cucumbers
Roasted Shoulder of Pork
corn, dandelions, beans, pickled peaches
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BMB Cherry Pecan Toast, Rawson Brook chevre, rhubarb chutney, black pepper
Blueberry Pancakes, walnut, ricotta, lemon and maple
Peach and Rhubarb Cobbler, opal basil and peach pit ice cream