Dinner Menu

Tuesday, July 7th, 2015

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Summer Prix Fixe

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


Braised Kale Salad, zucchini, Eleven Brothers goats milk tomme, cranberries and pumpkin seeds

Generic Broccoli, farro, pine nuts, basil, mozzarella “brodo”, portobello, new garlic

Pete’s Greens, chive blossom vinegar, charred jalapeno and buttermilk dressing, scallion



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

Marinated Octopus, oranges, halloumi, black olives, fennel and pepperoncini

American Wagyu Beef Tartare, kimchi, peanuts, cilantro and lettuce



Stew of Braised Lamb Sausage, couscous, chickpeas, yogurt, mint, fig and pomegranate molasses

Bone Marrow Braised Dandelion Greens, early tomatoes, slow poached egg and Parmesan


Peppered Pork Belly, Japanese turnips, turnip greens, pickled green strawberries, mustard



Fried Hake, peas, caper- oregano aioli, potato, butter lettuces, hothouse beefsteak tomato

BBQ Braised Beef, quinoa, smoked cabbage and kohlrabi slaw, lime

Spaghetti, summer squash and Vidalia onion crema, Grano Padano, chili flake, ricotta

Pappardelle, Bolognese, crumbs



Panna Cotta of Animal Farm Buttermilk “Curds and Whey”, purple basil and strawberry granita

more strawberries, mango lassi

Lemon Cheesecake, brown sugar and graham crumble, stone fruit jam, ginger syrup

Frozen Peanut Butter Pie, currants, whisky and whipped cocoa