Dinner Menu
Tuesday, June 26th, 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
Duck and Rice Croquettes
ginger carrot dressing, sambal, sesame
Vermont Creamery Cremont Cheese
black pepper, strawberry jam, hazelnuts and toasts
Fried Chicken Tacos
almond romesco, slaw and jalapeno
Hearty Sugar Snap Peas
whipped feta, pistachios, pea shoots
Semolina toasts (3.)
Larger Plates
Orecchiette, Swiss chard “puttanesca”, pecorino, smoked olive oil
22.
Parisian Gnocchi, braised chicken, brown butter, roasted garlic, parsley, peas and lemon
22.
Slow Roasted Breast of NY Veal
potato hash and garlic scapes
24.
Pan Seared Skate Wing
pine nuts, arugula pesto, white beans, radish
26.
Butcher’s Steak
button mushrooms, pickled asparagus, grilled onions and crumble fries
26.
Day Boat Halibut
braised escarole, beech mushrooms, ancient grains, parsley broth, sea beans
34.
Sweet
10.
Angel Food Cake
poppy, cinnamon whip, coconut and strawberries
Toasted Cornbread
jalapeno ice cream, strawberries, cornflake crunch
Iced Coffee Sherbert
dulce de leche, hazelnut granola, chocolate