Dinner Menu

Wednesday, June 1st, 2016

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Smaller Plates


Griddled Hadley Asparagus

green olive gazpacho, feta and sherry vinager

 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, spinach, bacon, onion and cola

 Fried Montauk Squid Taco

almond romesco, bodega jalapeno, slaw

Saffron, Cod and Potato Fritters

tartar sauce, young greens

Delftree Oyster and Shiitake Mushroom Fried Rice

MFF bok choi, soy, scallions, ginger, duck egg

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

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

Pork Schnitzel

mustard spaetzle, smoked kale, pickled chive blossoms, more mustard

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, radish top and pine nut pesto, chopped green olives, ricotta



Hill Spring Goat Milk Panna Cotta

butter crunch and rhubarb honey

Frozen Milk Chocolate Mousse

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