Dinner Menu

Sunday, May 28th, 2017

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To Start


Young Lettuces from Woven Roots

Animal Farm buttermilk, dill and croutons

Whipped Berle Farm Crowdie and Carrots

farro, curry vinaigrette, sunflower oil, 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

pickles, mustard and toasts

Caramelized Onion and Chicken Liver Pate

currant jam, pickled onions, mustard, toast

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, radish and button mushrooms

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

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

Penne, nettle and pine nut pesto, Lee farms ricotta, pecorino

Larger Plates


 Butter Poached Idaho Trout Filets

peas from the freezer, pea shoots, quinoa and tarragon

Braised NEFF Beef

asparagus, oyster mushrooms, potato and Vidalia



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