Dinner Menu
Saturday, July 21st, 2018
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.