Dinner Menu
Friday, September 22nd, 2017
To Start
12.
Toast of Woven Roots’ Tomato
almond romesco, bacon fat aioli, pickled jalapeno
Roasted Beets from Lee
pickled beets, shaved fennel, orange, walnuts, chevre
Broccoli and Potato Soup
scallion cream cheese and onion
Jenn’s Lettuce and Peaches
Vermont honey vinegar, shallots and pistachio
Bitter Lettuces and Local Napa Cabbage
honey, soy, sesame and ginger
Croquettes of Chicken Wing Confit and Rice
peanut butter, sunflower seed and carrot
Curried Chicken Salad
kohlrabi, sweet corn and lime
Black Pepper Trout Mousse
pickles, mustard and toasts
Soft Poached Farm Egg
baked beans, tomato, bacon and fried potato
Next
18.
Orecchiette, eggplant and sausage marinara, “shaky” cheese
Cavatelli, Nicoise olives, cherry tomato and roasted pepper
Beer Battered Rhode Island Hake, lettuces, essentially tartar sauce
Larger Plates
26.
Overnight NEFF Beef Brisket
lentil and veal hash, braised cabbage, caraway, mustard
Grilled Swordfish
caramelized fennel puree, grains and rice, cherry tomatoes
Confit of Misty Knoll Chicken Leg
braised kale, Delftree mushrooms, matzo balls and jus
Seared Butcher’s Steak
warm salad of potatoes, field onions and arugula, roasted garlic “cream”, black pepper
Veal Meatballs
polenta, spicy marinara, broccolini and Parmesan
Sweet
10.
Dark Chocolate Ice Cream, Soil and Sauce, peanut butter mousse, cookie +brittle
Split Country Biscuit, maple-poached peaches, cream cheese mousse