Dinner Menu

Wednesday, July 26th, 2017

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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