Dinner Menu

Tuesday, August 16th, 2016

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We invite each guest to choose

three, four or five courses

from any part of the menu.


Woven Roots Beefsteak Tomato

spicy corn, jalapeno and cilantro vinaigrette

Rillette of Arctic Char Belly

pickles, mustard, toast and horseradish

Fennel, Carrots and Oranges

sunflower seed “hummus”, saffron couscous

Roasted Beets and Second Harvest Strawberries

cream cheese vinaigrette, buckwheat, poppy, vanilla and white balsamic

Chilled Chickpea and Tahini “Gazpacho”


Cherry Tomato and Green Tomato “Panzanella”

bacon-onion vinaigrette, torn toast, dill and broad beans

Woven Roots Fried and Roasted Zucchini

Lee farms ricotta, Parmesan, marinara, oregano, funky black olives

Peanut Butter, Cabbage and Cucumber “Slaw”

sesame, garlic, rice, scallion and soy


Pan Roasted Skate Wing

brown butter, pine nuts, raisins, cauliflower, caper and basil

12-Hour NEFF Sirloin Flap

new potatoes, parsley, pickled garlic scapes and red onions

Chicken Fried Maitake Mushrooms

more Delftree mushrooms, peas from the freezer, leek gravy

Crispy Braised Pork Croquettes

tomato and herb emulsion, broccoli and seared romaine

Seared Veal Breast Confit

smoky mustard seed jam, salted cabbage and cherry tomatoes

Smoky Fried Eggplant Banh Mi, pickles, spicy eggplant “aioli”, challah toast

Fusilli, corn and Vermont cheddar “mac + cheese”, crumbs, jalapeno


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

Vanilla and Jasmine Rice Pudding

toasted coconut, cinnamon, pineapple, maple and rum


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