Dinner Menu

Sunday, July 19th, 2015

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Summer Prix Fixe

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


Sugar Snaps from Lee, fried onions, Animal Farm buttermilk, bacon, pea shoots, dill


Pete’s Cucumber and Berle Farm Yogurt Soup, mint oil, chard stem “carnitas”

Seared Lamb “Ceviche”, bitter lettuces, sour mango, sambal, cilantro and purple basilŸŸŸŸŸŸ

Woven Roots Carrots, orange, cumin, chili, collard greens and mussel vinaigrette

Trout Mousse, horseradish, toasts, cauliflower, golden raisins, capers

Warm Belly of Smoked Steelhead, beets, lettuces, barley, the last of our ramp stash


Ricotta Cavatelli, parsley and sunflower seed pesto, pecorino

Roasted Pork Belly, black beans, early Hudson valley corn, scallion and pumpkin seed salsa verde

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


Vermont Chicken Breast, broccoli, roasted scapes, garlic and tahini

Fried Pork Empanda, quail leg, smoked paprika and cabbage stew


Almost “Raw” Big Eye Tuna, zucchini, cucumber, lemon, Mill River micros, chili oil

Orecchiette, pork sausage, pepperoncini, Swiss chard, green olives, Grana PadanoŸŸŸŸŸŸ


Berle Farm Yogurt Panna Cotta, mango “nage” and kaffir lime ice


Almond Cake, baked strawberries and rhubarb, lemon, whipped cream

Frozen Peanut Butter Mousse, brownie, salted caramel ice cream, currant, whiskey and cracker jacks