Dinner Menu
Wednesday, August 2nd, 2017
Shaved Beet and Peach “Slaw”
honey, orange, pistachio
Jenn’s Head Lettuces
Bjorn’s backyard rhubarb vinaigrette and toasted almonds
Woven Roots’ Beef Steak Tomatoes
black pepper mayo, cucumber, lettuces
Toast of Rawson Brook Chevre
spiced rhubarb chutney, multi-grain
Lunguica Style Pork Meatballs
soft poached egg, broth, smoked paprika, egg noodles
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Chicken Liver and Almond Pate or Veal Rillettes
or
Spicy Chickpea and Curry Hummus
served toasts and seasonal accompaniments
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Maitake Roll
smoked aioli, pickled broccoli, buttered roll
Spicy Zucchini Marinara
Parmesan, pine nuts, garlic, EVOO
Broccoli “Marrow” and Tahini Soup
more tahini, lemon and cayenne
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Linguini, charred eggplant, fresh tomato, basil and Montasio
Orecchiette, hot Italian sausage, mussels and chives
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Delftree Royal Trumpet Mushrooms
oyster mushroom and sunflower seed “stew”
Fried Confit Pork Ribs
stewed kale, pickled watermelon rind and BBQ
Smoke Poached Washington State Steelhead
corn, tomatoes, wax beans and parsley
Seared Neck of Lamb
“risotto” of cracked wheat, new garlic and eggplant
Roasted Thigh of Vermont Chicken
peas+ carrots, buttermilk and arugula nage
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Bulgur Pudding, peach pit ice cream, peaches and lemon basil
Ginger Molasses Cake, banana peanut butter, cocoa whip and more bananas