Dinner Menu

Wednesday, May 21st, 2014

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Matty and Kyra’s Asparagus

Overmeade Gardens Lenox, MA



chilled mussels, roasted shallot emulsion, saltines

Warm Bisque

slow poached farm egg, brown butter and popcorn, curry


baked Rawson Brook chevre, watercress and pistachio pesto

Small Plates


Spicy Carrot and Paprika Soup

green chili cream

Seared Pork Rillettes

maple, pickles, mustard and lentils

Beef Tongue Chili

crispy tortilla, queso blanco, onion rings

Local Head Lettuces

grapes, feta, pumpkin seeds, mint and yogurt

Farm Raised Trout Pate

watercress, ramp, rye and cucumber


Chicken Liver Parfait

warm blueberry and ginger jam, toasts

Organic Green Leaf Caesar

green olives, croutons and pickles

semolina toasts (3.)                 lettuces with vinaigrette (8.)




Penne, roasted tomatoes, Lee farms ricotta, Parmesan and EVOO

Linguini, button mushroom crema, Swiss chard and duck

Cheddar dumplings, cauliflower mac and cheese, black pepper


Large Plates


Pan Roasted Hake

herbed potato, fava bean, peas and minted lettuces

Breast of Misty Knoll Chicken

parsley spaetzle, crimini mushroom, black olives, artichoke and pine nut puree

Chorizo Braised NEFF Pork Belly

 jalapeno, clams, dressed cabbage, scallion, almond romesco and rice