Dinner Menu

Saturday, September 10th, 2016

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To Start


Young Woven Root Lettuces

peaches, cucumbers, white balsamic, yogurt and toasted buckwheat

Smoked Tomato and Eggplant Soup

eggplant tapenade, Parmesan

Roasted Beets and Leeks Vinaigrette

carrots, horseradish and crème fraiche

Sweet Peppers and Cherry Tomatoes

white beans, pickled rabe, pine nuts and EVOO

Pete’s Napa Cabbage and Hosta Hill Kimchi

scallions, pumpkin seeds and sesame

Pickled Green Tomato Panzanella

bacon-onion vinaigrette, more tomatoes and dill

Sh*t on a Shingle

chipped beef, challah bread and peas from the freezer

Semolina toasts (3.)



Fried Maitake Mushrooms from Delftree

shiitake and sushi rice “risotto”, shoyu and scallion

Rubbed Misty Knoll Chicken Drums

sweet pepper and cornbread stuffing, pickled watermelon rind, jalapeno

Filet of Idaho Trout

blistered tomatoes, fennel, zucchini, parsley, horseradish, tobiko

Garganelli, green olive and kale “puttanesca”, fresh tomato, EVOO

Spaetzle, sweet corn, cherry tomatoes, basil and cream

To Continue


Basically Corned NEFF Beef

fingerling potatoes, mustard seeds, onions and marinated cabbage

Confit of Maine Lamb Neck

spiced yogurt, harissa, quinoa, carrots, cucumbers and peaches



Pistachio, Dried Cherry and Chocolate Brownies

candied cherries, ginger whip, vanilla ice cream and more pistachio

Lemon Cheesecake

raspberry, peaches, toasted milk crumb

Ricotta and Yogurt Rice Pudding

coconut, cinnamon, watermelon and poached raisins