Dinner Menu

Sunday, September 4th, 2016

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We invite each guest to choose

three, four or five courses

from any part of the menu.

Young Woven Roots Lettuces

beets, horseradish crème fraiche and tobiko dressing

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 bean salad, petite fennel & tomato soup

Roasted Thigh of Vermont Chicken

green Jersey peaches, jalapeno, basil, cornbread and honey

Fried Maitake Mushrooms and Charred Heirloom Roma Beans

garlic, shiitake, sesame puree

12 Hour NEFF Beef Flap

cabbage, smoked mustard seed, paprika

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

Confit of Maine Lamb Neck

spiced yogurt, carrots, cucumber, mint and parsley

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, peaches, toasted milk crumb

Ricotta and Yogurt Rice Pudding

coconut, cinnamon, watermelon and poached raisins


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