Dinner Menu

Sunday, May 21st, 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 Soup

roasted tomato, smoked mussels and tarragon

Fried Broccoli and Cheddar Taco

almond romesco, slaw, bodega jalapeno

Marinated Japanese Turnips from Lee

Hosta Hill kimchi, Delftree shiitakes, sesame, cucumbers

Radicchio and Arugula

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


 Seared Idaho Trout Filets

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

Fried Soft Shell Crabs

“spiked “ aioli, cucumber and pickled fiddlehead panzanella

NEFF Butcher’s Steak

braising greens, horseradish, crushed yukons, grilled asparagus



Honey, Yogurt and Chamomile Panna Cotta

lemon curd, grapes, pistachio shortbread

Grilled Peanut Butter, Chocolate and Marshmallow

mixed berry jam