Dinner Menu
Wednesday, August 23rd, 2017
B.L.T.
marinated tomato, black pepper aioli, bacon, lettuces
Jenn’s Head Lettuces
charred local chilies and blue cheese, tomatoes, corn
Cherry Tomatoes
pickled garlic and chevre vinaigrette, everything crumbs
Peach and Beet Salad
red onion, red wine, Berle Yogurt, pumpkin seeds
Chilled Carrot Soup
whey, cucumber, coriander, cilantro, Animal Farm buttermilk
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Country Terrine
or
Button Mushroom and Almond Pate
or
Lamb, Almond and Eggplant Rillettes
served with toasts and seasonal accompaniments
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Spicy Zucchini “Marinara”
tomato, pecorino, chili flake and crumbs
Burnt Eggplant and Chickpea Soup
black tahini, fried chickpeas and parsley
Fried Shiitake Roll
aioli, sesame, cucumber and cabbage
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Pizzichi di Farro, pork and pepperoncini, corn, scallions, sour cream
Orecchiette, brined carrot top and pine nut pesto, Lee farms ricotta, Parmesan
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Norwegian Steelhead Trout
potato, beets, parsley, horseradish, dill and lemon
Overnight Roasted Beef
heirloom tomato, kohlrabi and smoked garlic puree
Grilled Portobello “Steak”
crimini mushrooms, rice, miso and charred broccolini
Fried Confit of Pork Spare Ribs
peach and jalapeno sweet + sour, corn grits, cilantro
Chatham Cod
saffron, cherry tomato, peppers, wax beans, sherry, couscous
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Almond and Chocolate Pound Cake, warm blueberries and cream
Mascarpone Mousse and Roasted Peaches, Mill River honey, ginger, pecan fry bread
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Three Courses 45. Four Courses 55.