Dinner Menu

Friday, September 2nd, 2016

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We invite each guest to choose

three, four or five courses

from any part of the menu.

Roasted Beets and Berry Patch Strawberries

creme fraiche, white balsamic, vanilla, poppy, buckwheat

Curried Mousse of Bluefish

raisin, coconut milk “raita”, toasts

Hosta Hill Kimchi Pressed Watermelon and Cucumber Salad

Molly’s napa cabbage, pumpkin seeds

Hudson Valley Corn Elote Tacos

cotija, almond romesco, cilantro and cabbage

Warm Cherry Tomatoes and Lee Farms Ricotta

basil, pine nuts and aged balsamic

 Heirloom and Pickled Green Tomato Panzanella

bacon vinaigrette, onion, lettuces and torn toast

“Spaghetti” of Zucchini and Romano Beans

lemon, Parmesan, toasted garlic and EVOO

NEFF Beef and Spinach Tartare

Rawson Brook chevre, black pepper, shallot, green onion and potato chips


Sautéed Filet of Idaho Trout

zucchini, navy beans, petite fennel & tomato soup

Roasted Thigh of Vermont Chicken

eggplant, roasted carrots, summer squash and parsley

Fried Maitake Mushrooms and Charred Heirloom Roma Beans

garlic, choi, shiitake, sesame puree

12 Hour NEFF Beef Flap

cabbage, smoked mustard seed, paprika

Smoked Eggplant and Fried Motz Grinder, marinara, peppers, pepperoncini and parm

Seared Loin of Pennsylvania Pork

green Jersey peaches, soy, Mill River honey, jalapeno, ginger and cucumber

Garganelli, spicy kale and green olive puttanesca

Spaetzle, sweet corn, mascarpone, basil and tomato


Pistachio, Dried Cherry and Chocolate Brownies

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

Lemon Cheesecake

raspberry, oranges, toasted milk crumb

Vanilla and Jasmine Rice Pudding

coconut, cinnamon, watermelon and pineapple poached raisins


Three Courses 45.      Four Courses 55.       Five Courses 65.