Dinner Menu
Wednesday, July 26th, 2017
Jenn’s Butter Lettuces
rhubarb vinaigrette and almonds
Watermelon, Kimchi and Cucumber
lemongrass, mint, fish sauce
Trout Mousse
pickles, mustard and toast
Shaved Beet and Peach “Slaw”
honey, orange, pumpkin seeds
Scallion and Black Bean “Salsa”
tomato, sweet corn, jalapeno, tortilla chips
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Slow Poached Farm Egg
braised chicken and Hudson Valley sweet corn
Blistered Garlic Scapes and Broccoli
kohlrabi, sesame, soy and chilies
Pork Fried Rice
Singapore seasoning, young cabbage
Pickled Beef Tongue
horseradish, lentils, cucumber
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Linguini, corn, basil, Grace Hill Blue
Pizzichi di Farro, braised beef, pepperoncini, green onion and sour cream
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Portobello “Steak”
oyster mushroom 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
petite ratatouille
Roasted Shoulder of Pork
dandelion greens, beans, pickled peaches
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BMB Cherry Pecan Toast, Rawson Brook chevre, rhubarb chutney, black pepper
Sour Cream Panna Cotta, peaches, pistachio and honey
Toasted Butter Cake, blueberries, lemon and whipped cream