Dinner Menu
Thursday, July 6th, 2017
Animal Farm Buttermilk, Cucumber and Kohlrabi
garlic scapes, wheat berries, Vidalia onion, pepper crumbs
Local Young Greens
champagne vinegar, Mill River honey, toasted pecans
Pete’s Butter Lettuces
fennel, strawberries, sugar snaps, grains of paradise and yogurt
Raw Kale and Chickpeas
saffron – chickpea vinaigrette, fennel seed, golden raisins
Buttered Trout Mousse
pickles, mustard, egg and toasts
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Slow Roasted Carrots
brined carrot tops, red bell pepper, shaved radish, quinoa
Zucchini “Taglierini”
green olive and garlic scape puttanesca, Montasio
Pork Carnitas Tacos
slaw, almond romesco, bodega jalapeno, cilantro
White Fishes Croquettes
“tartar” sauce, horseradish, greens
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
Seared Diver Scallops
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
Filet of Farm Raised Idaho Trout
tomato, bacon, dandelion greens, croutons and pickled onions
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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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