Dinner Menu

Tuesday, September 27th, 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, Tahini and Grapes

bulgur wheat, poppy seeds, grains of paradise

White Bean and Roasted Garlic Toast

roasted red peppers, pickled rabe, cherry tomatoes

Petite “Po’Boy” of Fried Skate Fritters

pickled garlic tartar sauce and slaw

Peanut Butter, Kim Chi and Chicken “Fried” Rice

ginger, lime, cilantro and purple daikon

Slow Poached Farm Egg

farro, leeks, button mushrooms and garlic whey

Black Bean and Last of the Year’s Corn Soup

cotija, peppers, sour cream and tortilla

Semolina toasts (3.)



Chicken Fried Maitake Mushrooms

leek “creamed” peas, royal trumpet mushrooms 

Walnut Spaetzle, smoked pork, pickled cabbage, apples, mustard and sage

Pizzichi di Farro, summer squash, ricotta, braised greens and Parmesan

Roasted Vermont Chicken Thigh

lentils, leeks, turnips and mustard

To Continue


Pan Seared Trout and Braised Lee Fennel

tomatoes, quinoa, black olive and parsley puree

NEFF Beef Meatballs

marinara, parmesan, roma beans and peppers



Peanut Butter “Whoopie” Pie

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

Chamomile Panna Cotta and Poached Peaches

toasted milk crumb, strawberry puree

Maple Milk Rice Pudding

poached apples, walnut–raisin granola