Dinner Menu
Wednesday, July 5th, 2017
Summer Prix Fixe 2017
We invite each guest to choose three or four courses from any part of the menu.
(There is a two course option available but…)
Three Courses 45. Four Courses 55.
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Animal Farm Buttermilk, Cucumber and Kohlrabi
garlic scapes, wheat berries, Vidalia onion, pepper crumbs
Local Young Greens
champagne vinegar, Mill River honey, toasted walnuts
Raw Kale and Chickpeas
saffron – chickpea vinaigrette, fennel seed, golden raisins
Buttered Trout Mousse
pickles, mustard, egg and toast
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Slow Roasted Carrots
whipped feta, sumac, rose water, shaved radish, couscous
Zucchini “Taglierini”
green olive, caper, oven dried tomato, Montasio
Pork Carnitas Tacos
slaw, almond romesco, bodega jalapeno, cilantro
Confit of Lamb Neck, aka lamb bacon
lentils, mustards, pickled cabbage
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Linguini, bitter greens and sunflower seed pesto, chevre, lemon oil
Orecchiette, braised beef, pepperoncini, sour cream, scallion and black pepper
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Fried Chicken Drums
rice, fish sauce and spicy peanuts
Filet of Farm Raised Idaho Trout
zucchini curry, endive, ghee, orange and sugar snaps
Spiced Shoulder of Pork
braised greens, black-eyed peas, slaw
Veal Meatballs
polenta, broccoli, whey, sun dried tomato
Thighs of Vermont Chicken
carrots, basil, fennel, quinoa, peas from the freezer
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Warm Chocolate Brownies
banana peanut butter, bananas, whipped cream and brittle
Berle Farm Yogurt Panna Cotta
strawberries, rhubarb orange jam, pumpkin seed granola, anise and black pepper
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