Dinner Menu

Tuesday, August 18th, 2015

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Summer Prix Fixe
Three Course  45.
Four Course 55.
Five Course 65.


Roasted Beets, shaved peaches, pistachio and seeds granola, Berle farm yogurt, cucumber and purple basil vinegar

Spicy Carrot and Hudson Valley Corn Salad, almond romesco, jalapeno, lime, rock shrimp, pumpkin seeds

Green Beans from Lee, roasted onion, fried potato, bacon, horseradish, lettuces and Animal Farm buttermilk

Sugar Snaps, Thai style “Nam Chouc”, fried vermicelli, peanuts, mint, cilantro, basil and lime

Marinated Woven Roots Tomato Salad, purslane, Twig Farm goats milk tomme, garlic, bread and basil pesto


Toast of Whipped Swordfish Confit, lentils, pepperoncini, black olives, sun dried tomato and generic iceberg

Steelhead Mousse, pickled escarole, horseradish, black pepper, mustard, toasts

Chicken Liver, Cola and Almond Pate, sherry nectarine jam, peach chutney, toast

Big Eye Tuna Melt “Croquette”, Swiss, sun gold jam, rye salt


Braised NEFF Beef, mushroom puree, roasted potatoes and sweet onions

Sautéed Idaho Trout, tarragon, shallot and pea puree, pea shoots, more peas and cultured butter

Vermont Chicken Schnitzel, summer “kraut”, apricot and Berkshire Wildflower honey mostarda


Spaghetti, summer corn carbonara, Vermont Smoke & Cure pepperoni, Grano Padano

Pizzichi di Farro, Swiss chard, pine nut and green olive pesto


Berle Farm Yogurt Panna Cotta, apricot puree, garam masala crumble 

Toasted Blueberry “Muffin”, sour cream, nectarine jam, walnut granola

Chilled Yellow Plum and White Chocolate “Soup”, marzipan, Berry Patch raspberries, lychee granita