Dinner Menu
Sunday, August 13th, 2017
Roasted Beet “Tartare”
hazelnuts, champagne, quinoa and orange
Jenn’s Head Lettuce Panzanella
pickled cherry tomatoes, onion, cucumbers, dill
Chilled Potato and Fennel Soup
chervil and green onion sour cream
Marinated Beefsteak Tomato
Boston “bacon”, black pepper aioli, challah and lettuce
Peach and Cucumber Salad
feta, red wine, red onion and pumpkin seeds
The Frye’s Avocado “Creamed” Kale Salad
corn, buttermilk, tomato, garlic and everything crumbs
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Pork and New Garlic “Meatballs”
garlic scapes, Delftree crimini mushrooms
Cockles and Spicy Italian Sausage
farro, Calabrian chili, Vermont butter
Crispy Maitake Mushrooms
malted aioli, parsley, potato
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Linguini, arugula, chevre and sunflower seed pesto
Orecchiette, lamb, eggplant and tomato ragout
Pizzichi di Farro, braised beef, sour cream, green onion and black pepper
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Braised Delftree Shiitake Mushrooms
beech mushrooms, miso, “fried rice”, sesame and peas from the freezer
Crispy Misty Knoll Chicken Drums
creamed corn, jasmine rice, pickled radicchio
Cured Breast of Veal
eggplant and almond caponata, wax beans, balsamic
Pan Seared Idaho Trout
cherry tomatoes, saffron, fennel, zucchini, black olives, chickpea
Fried Confit of Pork Spare Ribs
vaguely Asian flavors, kimchi and cabbage slaw, soy nuts
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Blueberry Muffin
whipped goat cheese, pecan streusel and blueberry compote
Cocoa and Black Sesame Panna Cotta
poached grapes, sherry
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Three Courses 45. Four Courses 55.