Dinner Menu

Saturday, July 30th, 2016

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We invite each guest to choose

three, four or five courses

from any part of the menu.


Fried Garlic Scapes and Bonito Caesar

kohlrabi, croutons, romaine and parmesan

Somebody’s Shaved Beets and Yellow Cucumbers

pickled beet borscht, horseradish and quinoa

Mexican Street Corn Tacos

Cotija, almond romesco, black bean, sambal, cabbage and cilantro

Toast of Woven Roots Cherry Tomatoes

Lee farms ricotta, aged balsamic, garlic, Italian basil

Woven Roots Fried and Roasted Zucchini

broken burrata, marinara, oregano, arugula, black olives

Braised Goat Pozole

tortilla, jalapeno, guacamole

Chilled Carrot, Ginger and Coconut Soup

mango, crab, thai basil, lime

Peanut and Pork Liver Pate

pickled blueberries, smoked onion jam, toasts, cola


Sautéed Arctic Char

grilled cucumber and buttermilk nage, nigella seeds, dill, more cucumber

NEFF Beef Meatballs

Farmers Ground buckwheat polenta, broccoli, pickled broccoli raab, navy beans

Peppered Confit of Veal Breast

smoky cherry tomato jam, cabbage salad, more cherry tomatoes

A Fricassee of Mushrooms from Delftree

braised daikon, farm egg, ginger broth

Pan Seared Eggplant “Steak”

pine nuts, verjus, golden raisins, yogurt, chickpeas, parsley and bulgur

Orecchiette, braised NEFF beef and pepperoncini, sour cream, green onion

Tubettini, kale, pecorino and walnut pesto, spelt berries, Romano beans, zucchini


Pistachio, Dried Cherry and Chocolate Brownies

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

Almond Cake and Blueberry Compote

lemon, mascarpone and oranges

Sour Cream Panna Cotta

grape jelly, butter crunch


Three Courses 45.      Four Courses 55.       Five Courses 65.