Dinner Menu

Sunday, June 21st, 2015

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Summer Prix Fixe

Three Course  45.

Four Course 55.

Five Course 65.


To Begin

Chilled Avocado “Veloute”, iceberg, chicken salad, jalapeno, crumbled nachos and crema

Braised Kale Salad, pancetta, roasted shallot, garlic scapes, Lee farms 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, aged balsamic, toasted oats, mint

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

Cricket Creek Veal and Pork Rillettes, pickles of salsify, rhubarb, lettuce and mustard


Trout and Horseradish Mousse, pickles, parsley, egg, beet and more horseradish

greens with vinaigrette

To Continue

Misty Knoll Chicken Breast, chicken wing sausage, creamed spinach and barley, salad turnips

Fried Pollock, salt cod, pea and potato “hash”, lettuce, green goddess and pickled mussels

Seared NEFF Butchers Steak, smoked quinoa, BBQ’d beef jam, kohlrabi, ramps

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 corn flakes

Old Fashioned Chocolate Cake, candied cherries, espresso anglaise, whipped cream


Chef/Owner Bjorn Somlo                         Chef de Cuisine Raymond Stalker