Dinner Menu
Monday, June 25th, 2018
Smaller Plates
12.
Blistered Garlic Scapes from Overmeade Gardens
jalapeno “crema”, crumbs
Kale and Green Olive Caesar
croutons and Parmesan
Trout and Scallop Mousse
pickles, mustard and toast
Charred Broccoli and Napa Cabbage
scallion, umeboshi, cucumber
Generic Iceberg “Slice”
orange, ginger and carrot dressing, crushed wonton crisps
Vermont Creamery Cremont Cheese
black pepper, strawberry jam, hazelnuts and toasts
Fried Chicken Tacos
almond romesco, slaw and jalapeno
Slow Poached Egg
Bangs Island mussels, dashi, wasabi tobiko
Semolina toasts (3.)
Larger Plates
Orecchiette, Swiss chard “puttanesca”, pecorino, smoked olive oil
22.
French Gnocchi, braised chicken, brown butter, roasted garlic, parsley, peas and lemon
22.
Spiced North Star Lamb Ragout
couscous, chickpeas, cilantro, raisin
22.
Pork Shoulder
“BBQ rub”, baked beans, cabbage salad
24.
Butcher’s Steak
button mushrooms, pickled asparagus, grilled onions and crumble fries
26.
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
Iced Coffee Sherbert
dulce de leche, hazelnut granola, chocolate