Dinner Menu

Saturday, May 27th, 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, pomegranate molasses

Fried Rock Shrimp Tacos

almond romesco, grilled pineapple slaw, chipotle

Grilled and Marinated Broccoli

Hosta Hill kimchi, Delftree shiitakes, sesame, soy nuts

Black Pepper Trout Mousse or Chicken Liver Pate

pickles, mustard and toasts

Bitter 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 and button mushrooms

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

Bluefish Croquettes, chili roasted spring turnips, basil, chickpeas and lemon

Orecchiette, 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

Steamed Rhode Island Hake

sautéed radish, asparagus, frisee and parsley

Braised NEFF Beef

Vidalia, oyster mushrooms, potato and braised greens



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