Dinner Menu

Wednesday, June 28th, 2017

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To Start


Spiced Pork Terrine

carrot kimchi, Napa cabbage, sticky rice, sesame

Arugula from Lee

strawberries, yogurt, grains of paradise, poppy, pistachio

White Fish Toast

cream cheese, pimenton, mussels, chive blossom vinegar, fiddleheads

Slow Poached Farm Egg

fish fumet, beech mushrooms, garlic scapes

Warm Salad of Duck Confit and Frisee

potato, radish, black pepper and ramp vinegar

Raw Kale and Chickpeas

saffron – chickpea vinaigrette, fennel seed, pickled grapes

Swiss Chard and Green Garlic Soup

potato, High Lawn cream, lemon and quinoa

 Local Young Greens

champagne vinegar, Mill River honey, toasted walnuts

Semolina toasts (3.)



Rigatoncini, beef Bolognese, pecorino

Orecchiette, garlic scape, green olive and pine nut pesto, chevre

Crispy Chicken Drums, spicy almond rice salad

Pancetta of Veal Breast, mustard, broccoli, pickled cabbage

Large Plates


Roasted Thighs of Vermont Chicken

fennel, carrots, lentils, arugula and lemon

Seared Wing of East Coast Skate

dandelion, kalamata, sun dried tomato, orange and zucchini



 Chocolate and Banana- Peanut Butter “Bruschetta”

BMB chocolate sourdough, brittle, chocolate milk, more banana

Strawberries, Yogurt and Granola

rhubarb orange jam, pumpkin seeds, anise and black pepper