Dinner Menu
Sunday, September 17th, 2017
To Start
12.
Spicy Chickpea and Carrot Soup
zucchini “tabouli”
BLT Tacos
tomatoes, almond romesco, bacon dressed lettuces
Veal Rillettes
pickles, toasts and mustard
Jenn’s Lettuce and Peaches
white balsamic, shallots and pistachio
Bitter Lettuces and Local Napa Cabbage
honey, soy, sesame and ginger
Curried Chicken Salad
kohlrabi, sweet corn, peas from the freezer and lime
Slow Poached Farm Egg
corned veal hash, basically ketchup
Semolina toasts (3.)
Next
18.
Orecchiette, eggplant and sausage marinara, “shaky” cheese
Cavatelli, Nicoise olives, tomato, zucchini and roasted pepper
Portobello Confit
warm salad of oyster mushrooms, frisee, grains and alliums
Sautéed Filet of Idaho Trout
lettuces, white beans, tomato, salsa verde
Brined + Fried Buttermilk Chicken Thighs
*baked beans, pickles, petite slaw
Larger Plates
26.
Leg of Long Island Duck Confit
lentils, mustard greens, peaches and jam
Seared Butcher’s Steak
grilled Italian broccoli, field onions, sour cream, bacon and green onions
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