Dinner Menu
Saturday, September 23rd, 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, pumpkin seeds, chevre
Broccoli and Potato Soup
scallion cream cheese and onion
Artisanal Lettuce and Peaches
Vermont honey vinegar, sweet onion and pistachio
Matty’s Delicata Squash and Coconut Curry
carrot, couscous, sultanas and cilantro
Croquettes of Chicken Wing Confit and Rice
peanut butter, sunflower seed and carrot
Black Pepper Trout Mousse
pickles, mustard and toasts
Soft Poached Farm Egg
baked beans, bacon and fried potato
semolina toasts 3.
Next
18.
Rigatoncini, eggplant and sausage marinara, “shaky” cheese
Cavatelli, Nicoise olives, cherry tomato and roasted pepper
Beer Battered Rhode Island Hake, lettuces, essentially tartar sauce
Grilled Delftree Portobello Mushroom, warm red pepper and pepperoncini panzanelle
Larger Plates
26.
Overnight NEFF Beef Brisket
lentil and veal hash, braised cabbage, caraway, pear mustard
Grilled Swordfish
caramelized fennel puree, grains and rice, cherry tomatoes
Cured Misty Knoll Chicken Leg
braised kale, Delftree mushrooms, matzo balls and jus
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, sweetened cream