Dinner Menu

Wednesday, September 6th, 2017

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To Start

12.

 Heirloom Tomatoes

corn vinaigrette, scallion, aioli, cotija and nacho salt

Warm Cherry Tomatoes and Arugula

roasted peppers, onions, olives, sausage, mozzarella croutons and balsamic

Kohlrabi and Green Cabbage

soy nuts, sesame, carrots, honey and soy

Crispy Maitake Mushrooms

spicy blue cheese, peas from the freezer, pickled red onion

Cold Meatloaf Terrine

mustard, pickled cabbage, bread and butters, fried dill spears

Jenn’s Lettuces and Chevre Vinaigrette

Matty’s garlic, cucumber, everything bagel crumbs

Smoked Pork and Sweet Corn Chowder

green onion, bacon and roux

Semolina toasts (3.)


Next

18.

Fried Chicken Drums, curry, grilled zucchini “salsa”

Linguini, corn “alfredo”, High Lawn cream, Parmesan, chili flake

Shells, braised NEFF Beef, pepperoncini, sour cream, black pepper, scallion

Spaetlze, kraut, beef franks, cider and mustard

Portobello Confit, miso puree, potato, wax beans and scallions


Larger Plates

26.

Thighs of Vermont Chicken
matzo, kale, buttons, carrot and Scarborough herbs

Seared Skate Wing

brown butter and capers, melted cabbage and parsley

 Northstar Lamb Meatballs

ratatouille, ricotta and oregano


Sweet        

10.

Berle Farm Yogurt Panna Cotta

peaches and pecan struesel

Dark Chocolate Brownies

white chocolate mousse, walnut, cherries, red wine