Dinner Menu
Sunday, September 24th, 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
Milk Poached Garlic “Dip”
crudite and chips, nigella and popped sorghum
Fried Maitakes
malt vinegar, PBR, pickled zucchini, sauce “rarebit”
Not So Local Artisanal Lettuce
Vermont honey vinegar, Pete’s peaches, sweet onion and pistachio
Matty’s Delicata Squash and Coconut Curry
carrot, couscous, sultanas and cilantro
Black Pepper Trout Mousse
pickles, mustard and toasts
Soft Poached Farm Egg
baked beans, bacon and fried potato
Semolina toasts 3. Peanut butter and chicken “fried” rice (10.)
Next
18.
Rigatoncini, eggplant and sausage marinara, “shaky” cheese
Cavatelli, cherry tomatoes, garlic, ricotta, Calabrian chili oil, arugula
Fried 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
Seared Skate Wing
caramelized fennel puree, grains, 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, cream cheese mousse