Dinner Menu
Saturday, September 2nd, 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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