Dinner Menu

Wednesday, September 28th, 2016

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 To Start


 Hudson Valley Pears

arugula, hazelnuts, Port and black currant vinaigrette

Idaho Trout and Black Pepper Mousse

pickles, mustard, tobiko and toast

 Woven Roots’ Leaf Lettuce

grapes, tahini vinaigrette, bulgur, grains of paradise

White Bean and Roasted Garlic Toast

roasted red peppers, pickled rabe, cherry tomatoes

Petite “Po’Boy” of Fried Skate Fritters

pickled garlic tartar sauce and slaw

Peanut Butter, Kim Chi and Chicken “Fried” Rice

ginger, lime, cilantro and purple daikon

Slow Poached Farm Egg

farro, leeks, button mushrooms and garlic whey

Black Bean and Last of the Year’s Corn Soup

cotija, peppers, sour cream and tortilla

Semolina toasts (3.)



Chicken Fried Maitake Mushrooms

leek “creamed” peas, royal trumpet mushrooms

 Linguini, garlic, clams, white wine, butter, parsley, lemon pepper crumbs

Pizzichi di Farro, summer squash, ricotta, braised greens and Parmesan

Roasted Vermont Chicken Thigh

lentils, leeks, turnips and mustard

To Continue


Pan Roasted Washington State Steelhead Trout

beets, pears, celeriac, Greek yogurt, horseradish, quinoa and chives

NEFF Beef Meatballs

marinara, polenta, braised fennel, red peppers, arugula and Parmesan



Peanut Butter “Whoopie” Pie

vanilla ice cream, peanut butter mousse, chocolate sauce and banana

Chamomile Panna Cotta and Poached Peaches

toasted milk crumb, strawberry puree

Maple Milk Rice Pudding

poached apples, walnut–raisin granola