Dinner Menu
Saturday, August 26th, 2017
Roasted Woven Roots 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 seeds
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, garlic, pecorino, and chili flake
Burnt Eggplant and Chickpea Soup
black tahini and fried chickpeas
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Orecchiette, braised beef, pepperoncinis, 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
Seared Misty Knoll Chicken Thigh
garlic, white bean and pancetta, braised kale
Grilled Portobello “Steak”
crimini mushroom, white miso, broccolini, toasted garlic
Braised Veal Breast
tomato and raisin jam, sweet+sour radicchio
Pan Roasted Striped Bass
peppers, wax beans, sherry, couscous
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Banana Walnut Bread
cream cheese frosting, strawberry-maple syrup
Berle Farm yogurt Panna Cotta
peaches, ginger, crumble shortbread
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