Dinner Menu

Friday, March 24th, 2017

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To Start


Grilled Woven Roots’ Celery Root

dried cherry bbq, blue cheese and frisee

 Skate Wing Tacos

almond romesco, dressed lettuces and jalapeno

Young Greens from Lee

honey vinaigrette, grains of paradise, green apple, currants and hemp seeds

Fried Creole Inspired Boudin Blanc

whole grain mustard, fingerlings, grilled onion and celery

Slow Poached Farm Egg

black pepper biscuit, sausage gravy, cheddar, chives

 Broccoli, Bread and Almond Soup

grilled green olives, garlic milk and EVOO

Daikon from Lee

chopped cilantro, spicy peanuts, sesame, rice, Thai flavors

Steamed P.E.I. Mussels

pickled onion broth, celery and toast

semolina toasts 3.



Orecchiette, sausage, white bean, kale, chili flake and Parm

Ricotta cavatelli, Delftree oyster mushrooms, peas from the freezer and smoked onions

Peppered Vermont Chicken Drums, butternut, mustard greens and honey sweet ‘n sour

Spicy Northstar Lamb Neck, roasted carrots and carrot puree, pea shoots

Larger Plates


Poached Washington State Steelhead

red cabbage, dill, horseradish, barley, soured cream

Whey Braised Breast of NY State Veal

Berle Farm polenta, broccoli, fennel, lemon, golden raisins, pine nuts and capers



Chocolate and Walnut Banana Bread

cream cheese, praline and more bananas

Farmer’s Ground Buckwheat Cake

warm charred pineapple compote, cinnamon stick gelato and white chocolate

Baked Lemon Honey Custard

lemon curd, raspberry jam, chamomile whipped cream and pistachio