Drawing from our own gardens and the bounty of nearby farms, we will be offering an imaginative seven course tasting menu that will be an inspired and playful journey through the summer harvest, an all-veg menu showcasing the local flavors from root to fruit in creative and fun preparations. Because Chef Jordan enjoys a challenge, each course will spotlight a different plant family - nightshades, legumes, alliums, brassicas, etc, riffing off traditional dishes, but re-visited in ways that we trust will surprise and delight.
Corn dumpling wrapped in local wheat served in a toasted barley broth
Pickled pole beans salad with mesquite-smoked bean sprouts
Roasted garlic soup with pickled shallots
Served with pan-fried leeks stuffed with onions, topped with a leek cream sauce
Tomatoes stuffed with peppers and eggplant, topped with crispy potatoes
Zucchini "pasta" with brown butter sauce and crispy cucumbers
Roasted cauliflower with braised red caggabe and kale chips
Carrot custard with candied fennel and fried parsley
Tuesday, August 19, 2014 @ 6:30pm
Suggested wines to be paired with each course
will be available by the glass.
413-863-9006 or firstname.lastname@example.org