Dinner Menu

Thursday, July 6th, 2017

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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 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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