Dinner Menu

Tuesday, March 28th, 2017

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To Start


White Bean and “Antipasti” Hummus

foccacia, tomato

Skate Wing Tacos

almond romesco, dressed lettuces and jalapeno

Young Greens from Lee

honey vinaigrette, grains of paradise, 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, chives

Broccoli, Bread and Almond Soup

grilled green olives, garlic milk and EVOO

Black Pepper Steelhead Mousse

pickles, apple, mustard and toasted bagel

Steamed P.E.I. Mussels

pickled onion broth, celery and toast

semolina toasts 3.



Orecchiette, sausage, white bean, chili flake and Parmesan

Ricotta cavatelli, black olive, walnut and kale pesto, more ricotta, Montasio

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, chocolate truffle and more banana

Farmer’s Ground Buckwheat Cake

pineapple compote, cinnamon stick gelato

Baked Lemon Honey Custard

lemon curd, raspberry jam, chamomile whipped cream and pistachio