Dinner Menu
Sunday, August 27th, 2017
Roasted Woven Roots Tomato
black pepper aioli, bacon, lettuces
Jenn’s Head Lettuces
charred local chilies and blue cheese, tomatoes, corn
Peach and Beet Salad
red onion, red wine, feta, Berle Yogurt, pumpkin seeds
Chilled Carrot Soup
whey, cucumber, coriander, cilantro, Animal Farm buttermilk
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Steelhead Mousse
or
Tofu, Soy Nut and Coconut Pate
or
Striped Bass Salad
served with toasts and seasonal accompaniments
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Spicy Zucchini “Marinara”
tomato, garlic, pecorino, and chili flake
Poached Farm Egg
sweet corn and Vidalia gravy, cheddar biscuit
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Orecchiette, spicy pork sausage, black olives and peppers
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
Curried Cod Cake
carrots, lettuces, sumac and brown butter
Grilled Portobello “Steak”
crimini mushroom, white miso, broccolini, toasted garlic
Braised Veal Breast
tomato and raisin jam, sweet+sour radicchio
Slow Roasted Pork
roasted chilies, chipotle and jalapeno, corn posole, cilantro
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Banana Walnut Bread
cream cheese frosting, strawberry-maple syrup
Berle Farm yogurt Panna Cotta
peaches, ginger, crumble shortbread