Dinner Menu
Wednesday, September 6th, 2017
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