Dinner Menu

Wednesday, May 24th, 2017

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To Start


Dressed Hadley Asparagus

pickled onions, 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

Cream of Turnip and Mussel Soup

roasted tomato and tarragon

Fried Broccoli and Cheddar Taco

almond romesco, slaw, bodega jalapeno

Marinated Japanese Turnips from Lee

Hosta Hill kimchi, Delftree shiitakes, sesame, cucumbers

More Lettuces

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, button mushrooms and radish

Penne, braised chicken and sunflower seeds, Montasio

Soy Stained Crispy Chicken Drums, ginger, Napa cabbage, carrot and rice salad

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

Larger Plates


Butter Poached Idaho Trout Filets

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

Buttermilk Fried Skate Wing

Old Bay aioli, pickled fiddleheads, lettuces, cucumber and torn toasts

NEFF Butcher’s Steak

braised greens, crushed potato, asparagus and Vidalia 



Honey, Yogurt and Chamomile Panna Cotta

lemon curd, grapes, pistachio shortbread

Grilled Peanut Butter, Chocolate and Marshmallow

mixed berry jam