Dinner Menu

Friday, September 23rd, 2016

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To Start


Hearty Woven Roots’ Arugula

pears, walnuts, Port and black currant vinaigrette

Idaho Trout and Black Pepper Mousse

pickles, mustard, horseradish and toast

Strawberries and Grapes

bulgur wheat, tahini, poppy seeds, grains of paradise

White Bean and Roasted Garlic Toast

roasted peppers, pickled rabe, pine nuts, cherry tomatoes

Pete’s Napa Cabbage and Hosta Hill Kimchi

scallions, Asian greens, peanuts and sesame

Pickled Green Tomato Panzanella

bacon-onion vinaigrette, more tomatoes and dill

 Black Bean and Beef Chili

cotija quesadilla, almond romesco, cilantro, sour cream

Semolina toasts (3.)



 Pan Seared Skate Wing

fingerlings, cherry tomatoes, roma beans, black olive and parsley puree

Pizzichi di Farro, green olive and kale “puttanesca”, fresh tomato, EVOO

Rigatoncini, beef Bolognese, Parmesan

Swordfish Cake Po’Boy, pickled garlic tartar sauce, cabbage and cucumber

Smoked Misty Knoll Chicken Drums

peach puree, jalapeno slaw

Linguini, clams, white wine, parsley, lemon crumb

To Continue


Confit of Maine Lamb Neck

lentils, leeks, rosemary, red wine pickled onions

NEFF Pork Loin

pickled cabbage, apples, mustard, sage, walnut spaetzle



Pistachio, Dried Cherry and Chocolate Brownies

candied cherries, vanilla ice cream and more pistachio

Greek Yogurt Panna Cotta and Poached Peaches

toasted milk crumb

Maple Milk Rice Pudding

poached apples, walnut –raisin granola