Dinner Menu

Thursday, August 10th, 2017

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Roasted Beet “Tartare”

hazelnuts, champagne, quinoa and orange

Jenn’s Head Lettuces Panzanella

pickled cherry tomatoes, onion, cucumbers, dill

Chilled Potato and Fennel Soup

gravlax, chervil and sour cream

Woven Roots Beefsteak Tomato

smoked trout belly, buttermilk, corn, chives and everything crumbs

Chicken Liver and Peanut Pate

vinegar jam, mustard, toasts and pickles

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Zucchini “Fettuccini”

smoked sweet corn, pancetta, pickled garlic, Montasio

Spicy Chicken Wing and Rice Croquettes

carrots, kimchi and kohlrabi

Seared Beef Tongue

rye bread, horseradish, mustard

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Almost pozole, cockles, potato, pork and veal chorizo, corn

Linguini, arugula, chevre and sunflower seed pesto

Braised eggplant, fried zucchini, ricotta, toasted Parmesan, parsley and garlic

Orecchiette, braised beef, sour cream, green onion and black pepper

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Braised Delftree Shiitake Mushrooms

beech, miso, “fried rice”, sesame and peas from the freezer

Confit of Veal Breast

eggplant and almond caponata, wax beans, balsamic

Pan Roasted Idaho Trout Filet

white bean, cherry tomatoes, saffron, fennel, zucchini, black olives

Fried Pork Spare Ribs

Mill River honey, tamarind, grilled onion, carrots and radicchio

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Bulgur Pudding

blueberry compote and pistachio

Cocoa and Black Sesame Panna Cotta

poached grapes, sherry