As we all dealt with this heat and the record breaking 12 day heat wave local farmers are reaping the benefits, assuming they can manage dry spells, flooding and other farming woes. If you have not joined us recently we have undergone a menu change.
Summer vegetables - cukes, tomatoes, corn, green beans, greens, squashes, etc are showing up from all of our local growers. Pair those with great meat, fish and poultry and that is a recipe for some great summer creations!
We have a salad of VT chevre and savory granola, summer fruit(changing through summer - strawberries, blueberries, stone fruit), Generation farm lettuce and a strawberry vinaigrette.
Chilled Seared tuna with a cold soba noodle vegetable salad with a sesame soy dressing, a refreshing mango yuzu puree and wasabi tobiko.
Our Sous chef, Joel, has Middle East family roots and our Lamb Kibbeh small plate is a family recipe. Local ground lamb mixed with pine nuts, bulgur, onion and spices is formed into a patty and seared creating a crips outside and moist flavorful interior. Served with a cucumber tomato salad with a lemon mint dressing and whipped smoked feta that is made by pureing Brookford Farm feta with cream and then placing it an whipped cream canister.
Cod has found its way on the menu with a Spanish influence, highlighted by romesco sauce- a slightly spicy roasted red pepper and almond sauce. Served with olive oil and herb roasted potatoes, green olives, local kale and chard and roasted tomatoes.
Salmon is a staple fish on our menu and this month we are pairing it with a cold couscous salad with a creamy lemon and herb dressing, local green beans, a herb pesto that uses pistachios instead of the traditional pine nuts and a piece of olive butter that melts over the grilled salmon.
As a away to keep some of entree prices lower we added a bratwurst that we make with Robie Farm ground pork, cream ,eggs and spices. Warm German style potato salad with chicken confit instead of bacon adds a nice little twist, mixed with a whole grain mustard vinaigrette and local hearty greens. We also brought back our version of hamburger helper - Hamburger Casserole. Strozzapreti pasta, an artisan Italian pasta is cooked with local zucchini, red bell peppers, seared ground beef from Bohanan Farm, cream and cheddar - finished with basil, this dish will bring you back your childhood.
As our name implies, we revived the Italian Classic - Chicken Saltimboca. a chicken or veal something veal cutlet wrapped with prosciuto and a sage leaf. We brought this dish back to life by serving a pan roasted chicken breast with Fregola, which is a toasted semolina pasta that resemble couscous. In the Fregola is seared NH mushrooms and sage. we top the chicken breast with a thickend chicken jus and a Proscicutto Gremolata. Gremolata, sometimes a dry pesto, contains parsley, lemon zest and parmesan cheese, to this we add crispy prosciutto.
Well, back into the kitchen for me to start the prep portion of my day...Peach Macaron production will be first on my to do list!
Cheers!
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