Dinner Menu

Wednesday, August 23rd, 2017

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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.