Dinner Menu

Sunday, May 17th, 2015

share this:

Leaves and Vegetables


Roasted Rainbow Carrots

purple carrot puree, Monterey chevre, arugula, orange, Mill River honey crumbs

Farro, Pine Nuts and Whey “Risotto”

Berry Patch asparagus, pea shoots and Piave

Local Herbs and Chick Peas

Green Mountain yogurt, saffron, golden raisins, bulgur wheat


Stephentown Young Spinach

“creamed” dill seed dressing, popped amaranth

Berry Patch Seared Asparagus

green olives, bitter green pesto and preserved egg yolk



Small Plates


Steamed PEI Mussels

pancetta, spicy tomato, gremolata

Marinated Squid and Vermicelli

basil, mint, cucumber, chilies, coconut milk and mango vinegar

Tea Sandwich of Fish Salad

store bought white bread, tartar sauce, cucumber, frisee, salt + vinegar chips

Berry Patch Collard Green “Pozole”

pork, black eyed peas, slow poached egg, pickled shrimp and crumbled cornbread

Semolina toasts 3.





Carrot Cavatelli, ramp and asparagus crema, more carrot, almond, crumbs

Pizzichi di Farro, Italian sausage, chili vinegar, Swiss chard, pecorino, fennel

Penne, roasted tomato, Lee farms ricotta, Parmesan

Large Plates



Sautéed Montauk Bluefish

buttered matzo, horseradish, celery, watercress, grapes

NEFF Butcher’s Steak

fried potatoes, French onion “dip,” braised kale and lentils


Chef de Cuisine Raymond Stalker                Chef/Owner Bjorn Somlo