Dinner Menu

Friday, June 19th, 2015

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To Begin

Chilled Avocado Soup, iceberg, chicken salad, jalapeno, crumbled nachos and crema

Braised Kale Salad, pancetta, roasted shallot vinaigrette, garlic scapes, ricotta, zucchini 

Overmeade Roasted Asparagus, Monterey chevre, sunflower seed and bitter green pesto

Watermelon “Tartare,” pickled rind, pepperoncini, oregano, poppy seeds, fennel, yogurt, pollen

Berry Patch Strawberries and Pea Shoots, farro, pecorino, balsamic, toasted oats, mint

Petite Summer Stew of Asparagus, pork sausage, Swiss chard, slow poached egg, crispy zucchini blossom

            greens with vinaigrette


choose one, two or three

C.C. veal and pork rillettes             trout and horseradish mousse                  chicken liver and hazelnut pate


To Continue

Roasted Swordfish, tomato, zucchini, scapes, artichoke hearts, Walker street rocket and asparagus

Misty Knoll Chicken Breast, chicken wing sausage, turnip green braised Japanese turnips

“Brined” Pollock, barley, peas, bacon, chopped clams, buttered crumbs and spinach

“BBQ” Braised Beef, smoked quinoa and collard greens, pickled ramps, Pete’s kohlrabi

Spaghetti, shaved zucchini, garlic scape, pine nut and green olive pesto, parmesan



 Lemon Cheesecake, Austin’s mango, coco almond crumbs, yogurt granita

Warm Crumbled Corn Bread, rhubarb, strawberries, jalapeno ice cream and toasted flakes

Old Fashion Chocolate Cake, whiskey currant peanut butter, caramel coffee anglais, whipped cream



Chef/Owner Bjorn Somlo                         Chef de Cuisine Raymond Stalker