Dinner Menu
Thursday, September 28th, 2017
To Start
12.
Roasted Beets from Lee
pickled beets, shaved fennel, pumpkin seeds and horseradish
Jenn’s Head Lettuces
Pete’s peaches, cider vinegar, sweet onion and pistachio
Fried Generic Pork Rib Confit
baked beans, peach jam
Cucumbers and Peanut Butter
sunflower and sesame, rice, Asian flavors
Tuna Croquettes
almost tartar sauce and pickled green tomatoes
Woven Roots Spicy Tomatoes
bacon, jalapeno, white beans, almond, lettuces
Soft Poached Farm Egg
red pepper and pepperoncini panzanella, black olives
Semolina toasts 3.
Next
18.
Rigatoncini, spicy beef and veal marinara, “shaky” cheese
Garganelli, braised chicken, carrot top pesto, pecorino
Meatloaf
onion gravy, fries and buttered peas from the freezer
Vermont Fried Chicken Thighs
Animal Farm buttermilk, dill, cucumber and tomato
Grilled Delftree Portobello Mushroom
button mushrooms, grains and garlic
Larger Plates
26.
Seared Arctic Char
bay and thyme cream, fennel, pear and arugula
Pan Roasted Misty Knoll Breast
braised kale and matzo ball stew
Crispy Duck Confit
lentils, red wine, carrots and roasted maitake mushrooms
Sweet
10.
Dark Chocolate Ice Cream, Soil and Sauce, peanut butter mousse, cookie +brittle
Donuts, maple-poached peaches, whipped cream