Dinner Menu

Saturday, September 24th, 2016

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To Start


Hudson Valley Pears

arugula, hazelnuts, 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 red peppers, pickled rabe, pine nuts, cherry tomatoes

Pete’s Napa Cabbage and Hosta Hill Kimchi

scallions, peanuts and sesame

Slow Poached Farm Egg

petite stew of farro, leeks, button mushrooms and garlic

Black Bean and Beef Chili

cotija quesadilla, almond romesco, cilantro, sour cream

Semolina toasts (3.)



Chicken Fried Maitake Mushrooms

leek “creamed” peas, royal trumpet mushrooms

Smoked Misty Knoll Chicken Drums

peach puree, jalapeno slaw

Linguini, clams, white wine, parsley, lemon pepper crumb

Pizzicci di Farro, summer squash, braised greens and Parmesan

To Continue


Confit of Maine Lamb Neck

lentils, rosemary, roasted onion and red wine pickled shallots

NEFF Pork Loin

pickled cabbage, apples, mustard, sage, walnut spaetzle

Pan Seared Skate Wing

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



Peanut Butter “Whoopie” Pie

vanilla ice cream, peanut butter mousse, chocolate sauce and banana

Greek Yogurt Panna Cotta and Poached Peaches

toasted milk crumb

Maple Milk Rice Pudding

poached apples, walnut–raisin granola