Dinner Menu

Tuesday, May 16th, 2017

share this:

To Start


Poached Idaho Trout Toast

Pete’s radishes, chili aioli, potato salad, pickled fiddleheads

Diego’s First Shiitakes

asparagus, sesame, kimchi, bonito, soy nuts

Roasted Beets

yogurt and beet kvass emulsion, golden raisins and chamomile

Pan Roasted Hadley Asparagus and Baked Chevre

ramp and sunflower seed pesto, black pepper and crumbs

Spicy Black Bean and Tortilla Soup

jalapeno crema, little chips

Bitter Greens

burnt citrus vinaigrette, feta and pistachios

Fried Broccoli and Cheddar Tacos

slaw, almond romesco and bodega jalapeños 



Garganelli, braised chicken and sunflower seeds, radicchio, Montasio

Penne, roasted tomato, Lee farms ricotta, Parmesan, EVOO and garlic

Cavetelli, nettle and pine nut pesto, asparagus, pecorino

Larger Plates


Chicken, Bacon, Ramp

Vermont chicken thighs, bacon, quinoa, cauliflower and ramp spring “stew”

Veal Schnitzel

potato, pea and mushroom hash, fried garlic, poached egg

Confit of Atlantic Cod

smoked mussels and lentils, young greens



Rhubarb and Apple Crisp

ginger crème anglaise, whipped cheesecake

Baked Lemon Honey Custard

lemon curd, raspberry jam, chamomile and pistachio

Chocolate Rice Pudding “Sundae”

hot fudge, coconut cream, crushed fortune cookie, almond