Dinner Menu

Friday, July 12^th, 2019

Summer Prix Fixe

Woven Roots Butterhead Lettuces

peaches, cucumbers, Berle Farm yogurt, red wine vinegar

Jalapeno Black Bean Dip

chips, sour cream, cumin and scallion

R+G Goat’s Milk Camembert

 fruit preserves, toasts

Salt Cured NY Strip Tataki

miso-shiitake “ketchup”, grilled green onion, wilted spinach

Hakurei Turnip and Napa Slaw

brown rice, ginger, shoyu, almond, sesame and pumpkin seed

Blistered Pickled Sugar Snaps

blue cheese – broccoli leaf puree, vintage hot sauce

Zucchini Linguini

green olive, bitter green and sunflower seed pesto, pecorino

Portobello and Eggplant “Sausage”

farro, cubanelle, parmesan and EVOO

Skate Fritter

buttermilk, grits, bacon, peas from the freezer and dill

Roasted Carrot Steak

 couscous, hummus, chickpea + squash stew, mint, lime and cilantro

Roasted Vermont Chicken Thigh

braised kale and drum, rice beans, paprika

Steamed Dayboat Hake

“refried” lentils, lemon, caper, brown butter, cauliflower and frisee

Any Three Courses 50.