Dinner Menu
Thursday, July 27th, 2017
Jenn’s Butter Lettuces
rhubarb vinaigrette and almonds
Trout Mousse
pickles, mustard and toast
Shaved Beet and Peach “Slaw”
honey, orange, pumpkin seeds
Berry Patch Beef Steak Tomatoes
black pepper mayo, brined cucumber and lettuces
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Sweet Corn, Cheddar and Tomato Tacos
black bean crema, chilies, cilantro and lime
Blistered Garlic Scapes and Broccoli
kohlrabi, sesame, soy and chilies
Sautéed Zucchini and Eggplant
spicy tomato, pine nuts and Parmesan
Pickled Beef Tongue
horseradish, lentils, cucumber
Broccoli “Marrow” and Tahini Soup
scallions and toasted crumbs
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Linguini, corn, basil, Grace Hill Blue
Orecchiette, braised chicken, button mushrooms, garlic scapes
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Portobello “Steak”
oyster mushroom and sunflower seed “stew”
Braised Beef and Cabbage
beef jus, parsley, garlic vinaigrette
Filet of Farm Raised Idaho Trout
cauliflower, caper, parsley, lemon and fennel
Seared Confit of Veal Breast
petite ratatouille
Roasted Thigh of Vermont Chicken
peas+ carrots, buttermilk and arugula nage
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BMB Multigrain Toast, Rawson Brook chevre, rhubarb chutney, black pepper
Sour Cream Panna Cotta, peaches, pistachio and honey
Toasted Butter Cake, blueberries, lemon and whipped cream