Dinner Menu

Saturday, September 2^nd, 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, blue cheese, bacon vinaigrette

Arugula, Cherry Tomatoes and Black Olives

fried mozzarella, red peppers, balsamic

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Peppered Trout Mousse

pickles, mustard and toasts

Carrot and Rye Bread “Pate”

horseradish and carrots

Cold Meatloaf Terrine

roasted onions, mustard, pickled red cabbage, toasts

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Pork Posole

hominy, chipotle, pinto beans

Roasted Corn Tacos

black beans, almond romesco, scallion, cotija and cilantro

Poached Farm Egg

braised kale, pancetta, white beans and Montasio

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Orecchiette, spicy pork sausage, black olives and red peppers

Linguini, corn “alfredo,” chili flakes and Parmesan

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Seared Misty Knoll Chicken Thigh

warm salad of tomato, corn and fennel

Rhode Island Skate Fritter

sweet onion, brown butter, lentils, capers, arugula

Pan Roasted Idaho Trout

milk poached walnut puree, radicchio, melted cabbage, chives and parsley

Grilled Portobello “Steak”

kohlrabi, white miso, peas, maitake, toasted garlic, brown basmati

Crispy Saffron Brined Chicken Drums

spicy zucchini curry

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Almond Cake, spiced blueberries, cream cheese frosting

Yogurt Panna Cotta, peaches, pecan streusel

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