Dinner Menu
Saturday, July 14th, 2018
Summer Prix Fixe
Matty’s Garlic Scapes and Pete’s Sugar Snaps
sorrel, kohlrabi, chives, sunflower seeds
Chaseholm Farm’s Camembert Cheese
strawberry jam, pickled currants, pistachio and toasts
Woven Roots’ Head Lettuces
champagne vinegar, tarragon, hazelnuts, sweet onion
NEFF Beef Tongue
pickled and braised cabbage, ketchup, mustard
Cold Soy Noodles
cucumber, shiitakes, Napa, sesame, soy, scallions
Grilled Brazilian Broccoli from Lee
broccoli stem vinaigrette, leaf pesto, High Lawn fresh cheese
Farro and Pea “Risotto”
lion’s mane-charred broccoli butter, chives, Grana Padano
Garganelli, Braised NEFF beef, sour cream, pepperoncinis
Manchester Quail (2. supplement)
tortilla stuffing, chimichurri, carrots
Slow Cooked Shoulder of Beef
beef fat creamed kale, fingerlings, pickled onion, scapes
Grilled Albacore Tuna
eggplant, zucchini, tomato, Nicoise olives
Pan Seared Scallops (3. supplement)
dandelion greens, bacon, white beans, garlic puree, snap peas
Any Three Courses 45.