Dinner Menu
Friday, August 25th, 2017
B.L.T.
marinated tomato, black pepper aioli, bacon, lettuces
Jenn’s Head Lettuces
charred local chilies and blue cheese, tomatoes, corn
Blistered Cherry Tomatoes and Wax Beans
garlic and Monterey chevre vinaigrette, everything crumbs
Peach and Beet Salad
red onion, red wine, pickled blueberries, Berle Yogurt, pumpkin seeds
Chilled Carrot Soup
whey, cucumber, coriander, cilantro, Animal Farm buttermilk
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Country Terrine
or
Steelhead Rillettes
or
Tofu, Soy Nut and Coconut Pate
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 and fried chickpeas
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Orecchiette, pork and pepperoncini, corn, scallions, sour cream
Garganelli, brined carrot top and pine nut pesto, Lee farms ricotta, Parmesan
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Roasted and Fried Maitake Mushrooms
wax bean and ancient grain “carbonara”, fried and fresh parsley, lemon
Overnight Roasted Beef
smoked garlic puree, heirloom tomato and bread, shaved kohlrabi, horseradish
Grilled Portobello “Steak”
crimini mushrooms and white miso “risotto” charred broccolini, toasted garlic
Beer Battered Cod
pickled mayo, cucumber, cherry tomato and lettuces
Pan Roasted Striped Bass
peppers, wax beans, sherry, couscous
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Banana Walnut Bread
cream cheese frosting, strawberry-maple
Mascarpone Mousse and Roasted Peaches
Mill River honey, ginger, pecan fry bread