Dinner Menu
Saturday, July 29th, 2017
Jenn’s Butter Lettuces
rhubarb vinaigrette and almonds
Chicken Liver and Almond Pate
pickles, mustard and toast
Shaved Beet and Peach “Slaw”
honey, orange, pumpkin seeds
Woven Roots’ Beef Steak Tomatoes
black pepper mayo, brined cucumber and lettuces
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Sweet Corn, Cheddar and Tomato Tacos
black bean crema, jalapeno, 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
more tahini, lemon and cayenne
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Linguini, corn, basil, Grace Hill Blue
Orecchiette, braised chicken and button mushrooms
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Portobello “Steak”
oyster mushroom and sunflower seed “stew”
Braised Beef and Cabbage
beef jus, parsley, garlic vinaigrette
Rhode Island Skate Wing and Purple Basil
buttered cucumbers, lettuces, ramp vinegar and cracked wheat
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
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