Dinner Menu

Saturday, July 9th, 2016

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We invite each guest to choose

three, four or five courses

from any part of the menu.


An Unlikely Salad of Cabbages and Kohlrabi

beef tongue, vinaigrette, caraways, mustard

Curried Montauk Bluefish Mousse

coconut milk ”raita”, toasts, cucumber, green mango and tumeric honey vinegar

Overmeade Gardens Blistered Garlic Scapes

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

Sh@t on a Shingle

salted and creamed beef, peas from the freezer, way too much black pepper, Texas toast

Woven Roots Sugar Snaps and Cucumbers

tahini, red onion and lots of mint

Becket Duck Egg

milk poached cheddar grits, tomato and bacon brodo, vintage hot sauce

Spaghetti of Zucchini

basil, green olive – pine nut pesto, ricotta, spelt berries and lemon crumbs

Almond and Chicken Liver Pate

pickles, mustard and toasts

Lettuces from Mill River

shaved Vermont beets, yogurt vinaigrette, trail mix granola


Pan Roasted Filet of Idaho Trout

petite golden beet borscht, horseradish, orange, dill, radish, fennel, salmon roe

Seared Confit of Australian Lamb Neck

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

Salt Cured Filet of NY Strip

smoked kale, new onion, Delftree crimini mushroom, veal jus

Roasted Thigh of Vermont Chicken

local veggies, fines herbs and garlic scapes 

Orecchiette, spicy pork ragout, pecorino

Pizzichi de Farro, braised beef and pepperoncini, sour cream, green onion


Dark Chocolate Brownies

Amaretto whip, caramel ice cream, raspberry puree and coconut

Toasted Cornbread and Vermont Strawberries

jalapeno ice cream and lime curd

Berle Farm Yogurt Panna Cotta

Walker street rhubarb honey, butter crunch


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