Dinner Menu

Sunday, August 7th, 2016

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We invite each guest to choose

three, four or five courses

from any part of the menu.


Marinated Beefsteak Tomatoes from Lee

kimchi and crab dressing

Fennel, Carrots and Oranges

sunflower seed “hummus”, saffron couscous, opal basil

Roasted Beets and Pickled Cucumber Mignonette

chilled beet “borscht”, horseradish and quinoa

Mexican Street Corn Tacos

Cotija, almond romesco, pinto, 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, funky black olives

Chilled Carrot, Ginger and Coconut Milk Soup

pineapple, red onion, fish sauce and mint

Peanut Butter Kohlrabi “Noodles”

cucumber, sesame, garlic, scallion and soy

Braised Goat Pozole

guacamole, tortilla, jalapeno and romaine


Sautéed Arctic Char

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

12-Hour NEFF Roast Beef

new potatoes, arugula, parsley, pickled garlic scapes and red onions

Confit of Veal Breast

cherry tomato jam, shaved cabbage, caraway and mustard seeds

Smoky Fried Eggplant Banh Mi

pickles, spicy eggplant “aioli”, cilantro

Orzo and Delftree mushrooms, whey, cured yolk, chives and black pepper

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


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

port berry jam, butter crunch


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