Dinner Menu
Monday, July 31st, 2017
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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Maitake Roll
smoked aioli, pickled broccoli, buttered roll
Zucchini Marinara
Parmesan, garlic, EVOO
Broccoli “Marrow” and Tahini Soup
more tahini, lemon and cayenne
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Linguini, corn, basil and Grace Hill blue cheese “pesto”, Old Bay
Orecchiette, braised beef, sour cream, green onion and pepperoncini
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Delftree Royal Trumpet Mushrooms
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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Bulgur Pudding, lemongrass, Thai basil ice cream, peaches, pistachio
Toasted Butter Cake, blueberries, lemon curd and whipped cream
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