Dinner Menu

Friday, August 25^th, 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