Dinner Menu
Sunday, July 30th, 2017
Jenn’s Butter Lettuces
rhubarb vinaigrette and almonds
Shaved Beet and Peach “Slaw”
honey, orange, pumpkin seeds
Woven Roots’ Beef Steak Tomatoes
black pepper mayo, brined cucumber, lettuces
Toast of Rawson Brook Chevre
spiced rhubarb chutney, multi-grain
Hudson Valley Sweet Corn “Queso”
cheddar, black bean crema, chilies, chips
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Chicken Liver and Almond Pate or Veal Rillettes
or Spicy Chickpea and Curry Hummus
served toasts and seasonal accompaniments
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Garlic Scapes and Broccoli
kohlrabi, sesame, soy and chilies
Zucchini Marinara
Parmesan, garlic, EVOO and crumbs
Broccoli “Marrow” and Tahini Soup
more tahini, lemon and cayenne
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Linguini, corn, basil, Grace Hill Blue
Orecchiette, braised beef, sour cream, green onion and black pepper
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Portobello “Steak”
oyster mushroom and sunflower seed “stew”
Overnight Beef and Braised Cabbage
beef jus, parsley, garlic vinaigrette
Rhode Island Skate Wing and Purple Basil
buttered cucumbers, lettuces, ramp vinegar and cracked wheat
Seared Neck of Lamb
petite ratatouille, white beans, green basil
Roasted Thigh of Vermont Chicken
peas+ carrots, buttermilk and arugula nage
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Coconut Rice Pudding, lemongrass, Thai basil, peaches
Toasted Butter Cake, blueberries, lemon and whipped cream
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