Cuisine en Locale – Once a Week
Menu – May 24, 2016
Yes! This week we have the grass for you, Hadley’s that is. It’s amazing and we love to use it as much as we can while it’s around. So you’ll see it on the menu as long as we can get it. We’ll most likely freeze some too, so we can get nostalgic about it once the summer’s over.
Mains:
Honey Mustard BBQ Chicken – Commonwealth Poultry Company chicken grilled with house made mustard, Shelburne Honey Company honey, salt, and pepper served over ramp leaves from Joe Czajkowsi Farm. (Gf)
Escabeche – Red’s Best red fish roasted with Red Fire red cabbage, Pac Choy and serrano pepper, Myers spring leeks, Stoney Brook Whole Hearted Foods vinegar, Full Sun Brand Vermont Made canola oil and introducing The Kitchen Garden siracha. (Gf)
Grilled Steak and Asparagus – Tender Crop London Broil marinated in Stoney Brook Whole Hearted Food cider vinegar, Red Fire parsley, Mexican oregano, allspice, salt, peppercorns smoked and and served over grilled Boisvert Family Farm asparagus. (Gf)
Sunchoke and Mushroom Chowder – Red Fire sunchokes with Rhode Island Mushroom Company oyster mushroom, Myers onions, Cabot butter, thyme, house made chicken stock, Four Star Farm bread flour, parsley flakes, salt, pepper, and Mapleline Farm heavy cream. (V)
Sides:
Raw Asparagus Salad – Boisvert Family Farm asparagus, Myers red onion, with a strawberry vinaigrette made with COMOC strawberry, salt, Hadley Sugar Shack maple syrup, Stoney Brook Whole Hearted Foods apple cider vinegar and Full Sun Brand Vermont Made canola. (Gf, Vg)
Ramp Pesto Blue Potato – Blue Heron Pond All blue Adirondak potato, russet potato and a ramp pesto made of ramp leaves, Stoney Brook Whole Hearted Foods pumpkin seed oil, Sonnental Farm Prescott cheese, pepitas and salt. (Gf, V)
Sauteed Fiddleheads with Bacon and Shallots – Joe Czajkowski Farm fiddleheads, COMOC bacon, Red Fire shallot, salt, and black pepper. (Gf)
Creamed Greens – Red Fire kale and collards, Myers red onions with Full Sun Brand Vermont Made canola oil, salt, marjoram, oregano, tarragon, ras al hanout, Sofia’s Greek yogurt, and Mapleline heavy cream. (V, Gf)
Blueberry Rhubarb Muffins – COMOC whole wheat flour, blue berry, and rhubarb with Cabot butter, Hadley Sugar Shack maple syrup, Sofia’s Greek yogurt, Mapleline Farm milk, house made vanilla rum extract cardamom, cinnamon, ginger powder and salt. (V)
V = Vegetarian, Vg = Vegan, GF = Gluten Free, ** = Spicy [1st] = Some dishes are best eaten fresh. Make these the first on your list to dig in to!
[brr] = Not sure you’ll get around to eating everything in your share? Some dishes freeze exceptionally well. Just pop them in the freezer to defrost and enjoy later.
*Please note, not all ingredients are listed on the menu. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Please inform us before ordering if you or any member of your party have food allergies. Gluten free dishes are prepared in a facility that processes wheat.