Dinner Menu

Sunday, August 27th, 2017

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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