Dinner Menu

Thursday, May 25th, 2017

share this:

To Start


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

Fried Rock Shrimp Tacos

almond romesco, grilled pineapple slaw, chipotle

Marinated Japanese Turnips from Lee

Hosta Hill kimchi, Delftree shiitakes, sesame, cucumbers

Black Pepper Trout Mousse

pickles, mustard and toasts

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

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

Buttermilk Fried Skate Wing

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

Braised NEFF Beef

bitter greens, Vidalia, asparagus and potato



Honey, Yogurt and Chamomile Panna Cotta

lemon curd, grapes, pistachio shortbread

Rhubarb, Dried Cherry and White Chocolate Crisp

whipped cheesecake

Grilled Chocolate, Peanut Butter and Marshmallow

mixed berry jam