Dinner Menu
Tuesday, July 25th, 2017
Jenn’s Butter Lettuces
rhubarb vinaigrette and almonds
“Salsa” of Berry Patch Tomatoes
buttermilk, jalapeno, scallion and tortilla
Watermelon, Kimchi and Cucumber
lemongrass, mint
Trout Mousse
pickles, mustard and toast
Shaved Beet and Peach “Slaw”
honey, orange, pumpkin seeds
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Slow Poached Farm Egg
braised chicken and Hudson Valley sweet corn
Fried Garlic Scapes and Broccoli
sesame, soy and chilies
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 North Adams
braised crimini mushrooms and sunflower seed “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
dandelion greens, beans, pickled peaches
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BMB Cherry Pecan Toast, Rawson Brook chevre, rhubarb chutney, black pepper
Buckwheat Pancakes, walnut, ricotta, lemon and peach jam
Yogurt Panna Cotta, blueberry maple, pumpkin seed granola
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