Appetizers

Question 0

Salmon Tartare with Dijon, Worcestershire roe and pumpernickel

Answer 0

Diced raw salmon mixed with capers, parsley, shallots, Dijon mustard ,Tabasco, and anchovy on top of a Dijon sauce

Topped with Worcestershire salmon roe and garnished with micro greens and dill flower

Served with pumpernickel chips

Question 1

Roasted Beets with a Ginger-Citrus Yogurt

Answer 1

Golden beets dressed with salt, sugar, and olive oil and then roasted.

Labne yogurt, lime, ginger, honey, salt and garnished with dill.

Finished with fried beet tops

Question 2

Viking Village Scallops and Gnocchi in a bacon beurre blanc

Answer 2

Diver scallops and gnocchi cooked in a beurre blanc sauce made with fennel, shallots, white wine, butter, cream, Tabasco, chives, sugar, water, rice vinegar, lemon juice

Topped with crispy bacon and potato morsels, and jalapeños

Question 3

Soft shell crab louie

Answer 3

Fried soft shell crab coated with egg, buttermilk and flour on a salad of asparagus, baby mixing greens, hard-boiled eggs and a lemon vinaigrette dressing atop a green goddess and avocado purée swipe

Question 4

Tomato and watermelon gazpacho with avocado and goat cheese

Answer 4

Heirloom tomato and watermelon gazpacho poured table side into a bowl with strawberries, goat cheese, pequillo peppers and an avocado tuile and topped with a basil leaf.

Cold soup made from heirloom tomatoes, watermelons, cucumbers, jalapenos, bread, red onion, sherry vinaigrette, sea salt, and olive oil

Question 5

Stone fruit salad with Olli VA Speck and Consider Bardwell cheese

Answer 5

Salad of peaches, la Quercia speck that’s been smoked with clove, Bardwell cheese, and mixed with watercress and market wax beans

Dressed with a mustard vinaigrette and finishe with an aged balsamic vinaigrette

Question 6

Tarte Flambee for 2

Answer 6

Like a white pizza with bacon and onions on a flaky croissant dough crust

Sauce is made with cream cheese, creme fraiche, thyme and black pepper

Served with a peach and red chili hot sauce, broccoli rave tapenade and a shaker of powdered foie gras and porchini mushrooms

Question 7

Market Lettuces with Shaved VegetBles and a sherry vinaigrette

Answer 7

Mixture of local greens and shaved root vegetables and dressed with a sherry vinaigrette

Question 8

Dip: Smoked tomato white bean dip

Answer 8

White bean hummus made with smoked tomatoes and garlic finished with labne yogurt

Question 9

Dip: Housemade Ricotta

Answer 9

Made with Battenkill Farms milk and heavy cream, topped with honey, fresh black pepper, and chili oil.

Question 10

Dip: Red Quinoa

Answer 10

A course purée of quinoa with a dressing of honey and tahini, mixed with golden raisins and parsley. Coated with crispy quinoa.

Question 11

Dip: Fava and Avocado

Answer 11

A fine purée of avocados and fava beans, spiced with lemon juice and toasted cumin. Topped with cumin oil, cilantro, and red onion.