Dinner Menu

Saturday, July 2nd, 2016

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Smaller Plates


Toast of Roasted Woven Roots Salad Turnips

ricotta, aleppo, sunflower seed + turnip green pesto

Mighty Food Farm Lettuces

smoked pickles, Vermont cheddar

“Creamed” Beet Green and Millet Croquettes

curried ketchup

 Roasted Beets and Pickled Radish

goat yogurt, shiso vinegar and seeded oats

Almond and Chicken Liver Pate

pickles, mustard, chutney, toasts

Becket Duck Egg

duck confit, wilted frisee and spelt berries

Roasted Young Carrots and Monterey Chevre

pumpkin seeds, lemon and honey agrodolce

Strawberry and White Balsamic Gazpacho

cucumber, vanilla and crème fraiche

Corned Beef Tongue

kohlrabi, Green Arrow cabbage, caraways

Spaghettiof Summer Squashes

crowdie, basil and pine nut pesto

semolina sourdough toasts (3.)

lettuces with vinaigrette (8.)


Larger Plates


NEFF Hanger Steak

Colfax broccoli puree, potatoes, onions, more broccoli, crimini mushrooms and steak jus

Fried Soft Shelled Crabs

cashew, coconut, apple, green mango, coriander and Hosta Hill gochu curry kraut

“Katsu” of Painted Hills Pork Loin

Napa cabbage, pickled bok choi, sesame, scallion, soy and sherry

Pan Roasted Chicken Thighs

seared escarole, pickled cucumbers, “creamed” chive and black pepper dressing, garlic scapes




Garganelle, rock shrimp “sausage”, Swiss chard, crumbs

Tubenetti, dandelion green and walnut pesto, braised chicken, pecorino, poached egg

Linguini, NEFF beef Bolognese, Parmesan




Dark Chocolate Brownies

Amaretto whip, caramel ice cream, coffee milk jam and almond brittle

Toasted Cornbread and Vermont Strawberries

jalapeno ice cream and lime curd

Berle Farm Yogurt Panna Cotta

Walker street rhubarb honey, butter crunch