Dinner Menu

Saturday, May 20th, 2017

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To Start


Dressed Hadley Asparagus

pickled onions, lettuces, last year’s chilies and burnt garlic

Young Lettuces from Woven Roots

poppy, beet and Berle yogurt dressing, currants, walnuts

Berle Farm Crowdie and Carrot “Chutney” Toast

BMB cherry pecan bread, aged cider vin, brined carrot tops

Last of the Winter’s Turnips and Mussel Veloute

roasted tomato, smoked mussels and tarragon

Marinated Japanese Turnips from Lee

Hosta Hill kimchi, Delftree shiitakes, sesame, cucumbers

Bitter Greens

charred citrus vinaigrette, feta and pistachios

Salt Cod and Potato Empanadas

jalapeno, scallion, preserved lime and cilantro

Semolina toasts (3.)



Pan Roasted Asparagus and Warm Chevre

ramp and sunflower seed pesto, black pepper, crumbs

Leg of Duck Confit, mustard, white beans, radishes and spinach

 Penne, beef Bolognese, pecorino

Pizzichi di Farro, nettle and pine nut pesto, Lee farms ricotta, Parmesan 

Larger Plates


Butter Poached Idaho Trout Filets

peas from the freezer, bacon, quinoa, pea shoots and almonds

Fried Soft Shell Crabs

“spiked “ aioli, cucumber and pickled fiddlehead panzanella

Braised NEFF Beef

braising greens, horseradish, crushed yukons, grilled asparagus



Rhubarb and Apple Crisp

ginger crème anglaise, whipped cream

Honey, Yogurt and Chamomile Panna Cotta

lemon curd, grapes, pistachio shortbread