Dinner Menu
Saturday, September 16th, 2017
To Start
12.
Spicy Chickpea and Carrot Soup
zucchini “tabouli”
Veal Rillettes
pickles, toasts and mustard
Generic Romaine
Pete’s tomatoes, brined cucumbers, chevre vinaigrette, croutons
Bitter Lettuces and Local Napa Cabbage
honey, soy, sesame and ginger
Chopped Trout Schmear
horseradish, crumbled egg, cornichon, mustard, upland cress, sunny flax
Skate Fritters
parsley and malt aioli
Curried Chicken Salad
kohlrabi, sweet corn, peas from the freezer, cilantro and lime
Semolina toasts (3.)
Next
18.
Linguini, eggplant and sausage marinara, “shaky” cheese
Cavatelli, Nicoise olives, tomato, zucchini and roasted pepper
Portobello Confit, warm salad of oyster mushrooms, leeks, frisee, grain “risotto”
Sautéed Filet of Idaho Trout, head lettuces, white beans, tomato, salsa verde
Larger Plates
26.
Leg of Long Island Duck Confit
lentils, mustard greens, peaches and jam
Roasted Breast of Vermont Chicken
matzo, roasted garlic, kale and celery
Overnight Roasted Beef
grilled Italian broccoli, field onions, sour cream, bacon and green onions
Brined + Fried Buttermilk Chicken Thighs
*baked beans, cornbread, petite slaw, pickles
Sweet
10.
Berle Farm Yogurt Panna Cotta
blueberries and pecan streusel
Dark Chocolate Ice Cream, Soil and Sauce
caramel, peanut butter mousse, cookie and brittle