Dinner Menu

Tuesday, May 31st, 2016

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Smaller Plates


Chilled Overwintered Carrot Soup

Berle yogurt, white verjus, honey and bulgur

Mighty Food Farm Leaf Lettuces

Animal Farm buttermilk ranch, croutons

Colfax Farm Arugula and Hay Maker’s Special

spiced hazelnut, carrots, lemon vinaigrette

Chicken Liver and Peanut Pate

salad of dates, frisee, bacon, onion and cola

Marinated Montauk Squid

chick peas, saffron, orange and mint

Saffron, Cod and Potato Fritters

tartar sauce, young greens

Pork Fried Rice and Becket Duck Egg

MMF bok choi, soy, scallions, ginger

Radish “Caesar” Salad

potatoes, crumbled egg, garlic crumb

Toast of White Bean and Broccoli Raab

pistachio pesto

Mill River Young Lettuces

pumpkin seeds, avocado and chili vinaigrette

sourdough toasts (3.)

Larger Plates


Misty Knoll Chicken and Caper Meatballs

“creamed” spinach and orzo, button mushrooms, more spinach

Pan Roasted Washington State Steelhead Trout

Ronnybrook crème fraiche and arugula pistou, beets, farro, lemon

Seared NEFF Flank Steak

broccoi and potato “hash”, steak jus, Berleberg and Queen’s Green upland cress

Fried Chicken Thigh Sandwich

English muffin, fried egg aioli, spicy maple, bacon and buttermilk leaf lettuce salad (16.)




Linguini, beef Bolognese, red wine, pecorino

Pizzichi di Farro, spiced lamb and kale ragout

Orecchiette, braised chicken, ricotta, pine nut, sunflower seed and bitter green pesto




Hill Spring Goat Milk Panna Cotta

butter crunch and rhubarb honey

Frozen Milk Chocolate Mousse

lime curd, salted macadamia and cocoa “soil”, banana