Dinner Menu
Saturday, June 23rd, 2018
Smaller Plates
12.
Matty’s Garlic Scapes
Nicoise olive puree, Crowdie cheese, green onion
Strawberries and Cucumbers
Berle Farm yogurt, poppy seeds, pea shoots, pistachios and radish
Generic Iceberg
orange, carrot, ginger, scallions, crushed wontons
Woven Roots’ Young Greens
walnuts, pickled asparagus, Vidalia onion, champagne
Whitefish “Dip”
zataar, Calabrian chili and orange
Vermont Creamery Cremont Cheese
black pepper, strawberry jam, hazelnuts and toasts
Slow Poached Egg
Bangs island mussels, dashi, wasabi tobiko, grilled pok choy
Butterhead Lettuces
Animal Farm Buttermilk and sorrel dressing, radish, cucumber
Semolina toasts (3.)
Larger Plates
Orecchiette, Swiss chard “Puttanesca”, pecorino, smoked olive oil
22.
Spiced North Star Lamb Ragout
couscous, carrots, chickpeas, cabbage, cilantro, raisin
22.
Butcher’s Steak
button mushrooms, kale, grilled onions and crumble fries
26.
Misty Knoll Chicken Breast
bitter green pistou, farro, bacon, peas from the freezer, shoots, scapes
Pennsylvania Duck Breast
nectarine, oranges, Napa cabbage, radish
28.
Seared Day Boat Halibut
braised escarole, beech mushrooms, spelt berries, parsley broth
30.
“Strawberries and Cream”
10.
Toasted Cornbread
jalapeno ice cream and strawberries
Angel Food Cake
strawberries, coconut and whipped cream