Dinner Menu

Thursday, September 22nd, 2016

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To Start


Young Woven Root Lettuces

peaches, cucumbers, lemon verbena, yogurt and toasted buckwheat

Idaho Trout and Black Pepper Mousse

pickles, mustard, horseradish and toast

Strawberries and Grapes

bulgur wheat, tahini, poppy seeds, grains of paradise

Roasted Sweet Peppers and White Bean Toast

pickled rabe, pine nuts, arugula and EVOO

Pete’s Napa Cabbage and Hosta Hill Kimchi

scallions, watermelon, peanuts and sesame

Pickled Green Tomato Panzanella

bacon-onion vinaigrette, cherry tomatoes and dill

 Black Bean and Beef Chili

cotija quesadilla, almond romesco, sour cream

Semolina toasts (3.)



 Pan Roasted Swordfish Cake

Old Bay, roma beans, fennel, cherry tomato, arugula and lemon

Pizzichi di Farro, green olive and kale “puttanesca”, fresh tomato, EVOO

Rigatoncini, braised chicken, Lee farms ricotta, radish greens and summer squash

C’ BLT, clams, bacon, lettuce and tomato, po’boy bread

Smoked Misty Knoll Chicken Drums

peach puree, jalapeno slaw

To Continue


Confit of Maine Lamb Neck

lentils, leeks, rosemary, red wine pickled onions

NEFF Pork Loin

pickled cabbage, apples, mustard, sage, walnut spaetzle



Pistachio, Dried Cherry and Chocolate Brownies

candied cherries, vanilla ice cream and more pistachio

Greek Yogurt Panna Cotta and Late Season Strawberries

toasted milk crumb

Maple Milk Rice Pudding

poached apples and raisins, granola