Dinner Menu
Sunday, June 24th, 2018
Smaller Plates
12.
Blistered Garlic Scapes from Overmeade Gardens
jalapeno “crema”, crumbs
Generic Iceberg
orange, carrot and ginger dressing, scallions, crushed wontons
Kale and Green Olive Caesar
croutons and Parmesan
Charred Broccoli and Napa Cabbage
scallion, umeboshi, cucumber
Whitefish “Dip”
zataar, Calabrian chili, 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, chickpeas, cabbage, cilantro, raisin
22.
Butcher’s Steak
button mushrooms, pickled asparagus, 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 Atlantic Cod
braised escarole, beech mushrooms, spelt berries, parsley broth, sea beans
26.
Sweet
10.
Angel Food Cake
poppy, cinnamon whip, coconut and strawberries
Chocolate Chip and Cocoa Nib Pancakes
strawberry maple syrup and more strawberries