Dinner Menu
Monday, August 28th, 2017
Jenn’s Head Lettuces
cucumbers, tomatoes, chevre and garlic vinaigrette, bagel seeds
Peach and Beet Salad
red onion, red wine, feta, Berle Yogurt, pumpkin seeds
Yellow Wax Beans and Potatoes
melted onion, radicchio, blue cheese, bacon vinaigrette
Chilled Carrot Soup
Animal Farm buttermilk , orange
Soup of Tomatoes, Hot and Sweet Peppers
Hudson Valley sweet corn
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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”, 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”
kohlrabi, white miso, broccolini, toasted garlic
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