Dinner Menu

Sunday, June 28th, 2015

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Summer Prix Fixe

Three Course  45.                   Four Course 55.                      Five Course 65.


To Begin

Berry Patch Braised Kale Salad, pancetta, roasted shallot, garlic scapes, Eleven Brothers goat tomme

Spiced Lamb Sausage, minted yogurt, couscous, apricot and pickled onion

Black Bean Hummus and Guacamole, chips, toast and aged hot sauce


Overmeade Marinated Asparagus, bonito aioli, Jonah crab, crumbled egg, butter crumbs, chervil pistou

Fried Skate Fritter, kimchi, green mango and cilantro

Warm Dandelion Greens and Bone Marrow, toast, slow poached egg, Parmesan, roasted tomato

Pete’s Greens, creamed nigella seed vinaigrette, dill pickled green strawberries, popped amaranth

Cricket Creek Veal Agnolotti, zucchini puree, caper, raisin, sun dried tomato, saffron, squash blossom

Chicken Liver and Almond Pate, strawberry and white balsamic chutney, burdock, mustard, toast



To Continue

Roasted Thigh of Vermont Chicken, Leahey bacon, creamed barley, radish, herbs and frisee

Sautéed Filet of Idaho Trout, white beans, parsley, lemon, peas, summer squash and asparagus

BBQ Braised NEFF Beef, smoky quinoa, kohlrabi slaw, chives, lime

Spaghetti, shaved zucchini, garlic and radish green pesto, green olives, pine nuts, Parmesan

Pappardelle, beef Bolognese, garlic crumbs




Old Fashion Chocolate Cake, brown sugar-whiskey pudding, espresso ice cream, chocolate truffle, cherries

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

Almond Cake, lemon curd, raspberry, whipped cream, mango, white chocolate