Dinner Menu
Thursday, August 10th, 2017
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