Dinner Menu

Tuesday, September 20th, 2016

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 To Start


Young Woven Root Lettuces

peaches, cucumbers, lemon verbena, yogurt and toasted buckwheat

Curried Bluefish and Cashew Pate

pickled carrots, raisins, shaved turnip and toast

Beets and Strawberries

poppy seeds, grains of paradise and crème fraiche

Roasted Sweet Peppers and White Bean Toast

pickled rabe, pine nuts, marinara and EVOO

Pete’s Napa Cabbage and Hosta Hill Kimchi

scallions, watermelon, peanuts and sesame

Pickled Green Tomato Panzanella

bacon-onion vinaigrette, more tomatoes and dill

 Black Bean and Beef Chili

cotija quesdilla, almond romesco, sour cream

Semolina toasts (3.)



Swordfish Cake

old bay, corn, fennel, arugula and lemon

Garganelli, 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

cornbread stuffing, pickled watermelon rind, jalapeno

To Continue


Confit of Maine Lamb Neck

quinoa, cucumber, turmeric vinegar, Greek yogurt, peach

Pork Loin

pickled cabbage, apples, turnip, mustard, sage, walnut spaetzle



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

Maple Milk Rice Pudding

poached apples and raisins, oatmeal cookie