Dinner Menu

Friday, September 16th, 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

Beets and Leeks Vinaigrette

carrots, horseradish and crème fraiche

Roasted Sweet Peppers

white beans, pickled rabe, pine nuts, marinara, pepperoncini and EVOO

Pete’s Napa Cabbage and Hosta Hill Kimchi

scallions, watermelon, 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, scallion, beech mushrooms

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

Spaetzle, braised chicken, Lee farms ricotta and summer squash

Po’Boy of tomatoes, lettuces, aioli and bacon- clam vinaigrette

Smoked Misty Knoll Chicken Drums

cornbread stuffing, pickled watermelon rind, jalapeno

To Continue


Confit of Maine Lamb Neck

quinoa and cucumber salad, peach “raita”

Sautéed Rhode Island Skate

corn, capers, basil, fennel, cherry tomatoes and brown butter 



Pistachio, Dried Cherry and Chocolate Brownies

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

Greek Yogurt Panna Cotta and Late Season Strawberries

toasted milk crumb

Brown Sugar Rice Puddding

poached apples and raisins, oatmeal cookie