Dinner Menu

Wednesday, August 3rd, 2016

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We invite each guest to choose

three, four or five courses

from any part of the menu.


Roasted Beefsteak Tomato and Smoked Trout Salad

celery, russets, romaine and dijon

Beets and Cucumbers

pickled beet borscht, horseradish and quinoa

Mexican Street Corn Tacos

Cotija, almond romesco, black bean, chipotle, 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

Young Carrots and Marinated Snap Peas

sunflower seed hummus, saffron, couscous and EVOO


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

Confit of New England Lamb Neck

yogurt, bulgur, chickpeas, raisins, verjus and mint

Fricassee of Oyster and Beech Mushrooms from Delftree

braised Colfax daikon, farm egg, ginger broth

Smoky Fried Eggplant Banh Mi

pickles, jalapeno, spicy eggplant “aioli”, cilantro, peanuts

Orecchiette, milk poached roasted garlic, button and crimini mushrooms, lemon

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

cranberry port jam, butter crunch


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