Dinner Menu

Wednesday, July 5th, 2017

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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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