Dinner Menu

Saturday, July 21st, 2018

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Summer Prix Fixe

 Cucumber-Buttermilk “Panzanella”

black pepper, scapes, pickled onions, dill

Cauliflower and Arugula

kohlrabi, purple basil vinaigrette, poppy seeds

Tuna and Whitefish Salads

capers, lemon, chervil

Woven Roots’ Head Lettuces

sweet onion and sherry vinaigrette, sunflower seeds

Pork Rillettes

pickles, mustard and toasts

Marinated Green Beans

brown butter, Champagne vinegar, farro and almonds

Grilled Brazilian Broccoli

roasted onions, pickled shrimp and broccoli “marrow,” crumbs

Penne, braised beef, collard greens, chilies, basil

Cream Cheese Dumplings, burnt eggplant puree, herbs, Grana Padano

Pan Roasted Wild Striped Bass (4.supplement)

Japanese eggplant and turnips, miso, seaweed

Seared Atlantic Cod

broccoli and potato nage, carrots, crumble fries, more borccoli

Overnight Leg of Lamb

harissa jam, chickpea panisse, Swiss chard, raisins, corbaci peppers

Braised Veal

green beans, peas, fingerlings, scapes, jus

Any Three Courses 45.