Dinner Menu

Friday, May 26th, 2017

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To Start


Young Lettuces from Woven Roots

Animal Farm buttermilk, dill and croutons

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, verjus egg and toasts

More Lettuces

charred citrus vinaigrette, Cricket Creek feta and pistachios

White Bean Hummus

smoked paprika, tahini, green onion and toasts

Semolina toasts (3.)



Pan Roasted Asparagus and Warm Chevre, ramp and sunflower seed pesto

Leg of Duck Confit, mustard, white beans, button mushrooms and radishes

Penne and butter, braised chicken and sunflower seeds, asparagus, Montasio

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

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

Larger Plates


Butter Poached Idaho Trout Filets

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

“Chicken” Fried Skate Wing

Old Bay aioli, pickled fiddleheads, lettuces and cucumber

Braised NEFF Beef

Vidalia, asparagus, oyster mushrooms and potato



Yogurt and Chamomile Panna Cotta

lemon curd, grapes, pistachio shortbread

Tart Rhubarb, Dried Cherry and White Chocolate Crisp

brown sugar whipped cheesecake

Toasted Ginger and Sesame Pound Cake

citrus marmalade, crème anglaise, whipped cream and sesame cookies