Dinner Menu

Wednesday, March 22nd, 2017

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To Start


Woven Roots’ Young Greens

orange, fennel seeds and poppy

 Lake Ontario Pike Tacos

almond romesco, dressed lettuces, jalapeno

Fried Creole Inspired Boudin Blanc

whole grain mustard, fingerlings, grilled onion and celery

Belgian Endive Salad

honey vinaigrette, grains of paradise, currants and toasted almonds

 White Bean, Kale and Sausage Soup

Parmesan, garlic, EVOO and toast

Daikon from Lee

chopped cilantro, spicy peanuts, sesame, Thai flavors

Steamed P.E.I. Mussels

pickled onion broth, celery and mustard seed

semolina toasts 3.



Orecchiette, braised NEFF beef, pepperoncini, sour cream

Potato spaetzle, corned beef hash, mustard, slow poached egg

Ricotta cavatelli, Delftree oyster mushrooms, peas from the freezer and smoked onions

Spicy Northstar Lamb Neck, roasted carrots and carrot puree, pea shoots

Larger Plates


Poached Washington State Steelhead

red cabbage, dill, horseradish, barley, soured cream

Whey Braised Breast of NY State Veal

Berle farm polenta, broccoli, fennel, lemon, golden raisins and pine nuts



Chocolate and Walnut Banana Bread

cocoa buttercream, praline and more bananas

Farmer’s Ground Buckwheat Cake

warm charred pineapple compote, cinnamon stick gelato and white chocolate

Baked Lemon Honey Custard

lemon curd, raspberry jam, chamomile whipped cream and pistachio