Dinner Menu

Wednesday, July 13th, 2016

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An Unlikely Salad of Cabbages and Kohlrabi

beef tongue, caraway vinaigrette, mustard

Overmeade Gardens Blistered Garlic Scapes

roasted carrots, blackened onions, jalapeno “dip”, pumpkin seeds

“Sh^t On a Shingle”

chipped beef and creamed peas from the freezer, black pepper, Texas toast

Marinated Squid

tahini, red onion, cucumber and lots of mint

Almond and Chicken Liver Pate

pickles, mustard and toasts

“Spaghetti” of Woven Roots Zucchini

basil, pine nut and green olive pesto, ricotta, Four Star farm spelt berries and lemon crumbs

Mousse of Farm Raised Trout

tarragon pickled egg, afternoon tea inspired pickles, smoked mustard

Lettuces from Mill River

shaved Vermont beets, yogurt vinaigrette, chervil, sunflower seeds


Fried Atlantic Cod

peas and carrots, dill, “pickled” aioli, lettuces

Seared Confit of Australian Lamb Neck

chickpea panisse, verjus, yogurt, raisins, mint, cucumber and parsley

Salt Cured Filet of NY Strip

smoked kale, roasted onion, Delftree crimini mushrooms

Sautéed Idaho Farm Raised Trout

golden beet borscht, more beets, fennel, roe, oranges and horesradish

North Adams Maitake Mushrooms

young zucchini, roasted garlic, parsley chimichurri, chili flake

 Orecchiette, spicy pork ragout, Valtellina Casera

Orzo, bitter green and walnut pesto, braised chicken, Parmesan, slow poached egg


Pistachio and Dark Chocolate Brownies

candied and dried cherries, ginger whip, vanilla ice cream and more pistachio

Almond Cake and Blueberry Compote

lemon, mascarpone and oranges

Berle Farm Yogurt Panna Cotta

Walker street rhubarb honey, butter crunch