Dinner Menu

Saturday, June 17th, 2017

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To Start


Hearty Greens

Animal Farm buttermilk ranch, croutons, dill

Hosta Hill Kimchi and Napa Cabbage Salad

carrots, turnip tops, sesame and soy nuts

Out of Season Organic Corn and Coconut Soup

sambal, cilantro, scallion and preserved lime (oops, it’s vegan)

Chicken Liver and Caramelized Onion Pate

mustard, jam, pickles and toast

Charred Grilled Hadley Asparagus

steak and arugula vinaigrette, Queen’s Greens sprouts, ramp pickle

Raw Kale and Berle Farm Yogurt

red verjus, currants, sunflower seeds, cucumber, ginger and turmeric

Fried Creole Sausage

scallion aioli, rice, summer kraut, Matty’s garlic scapes

Braised Lamb

almond, chilies, couscous, chickpeas, cilantro

 Black Pepper Trout Mousse

horseradish, pickles, mustard, toast

Semolina toasts (3.)



Orecchiette, Italian sausage, peppers and onions

Linguini, garlic scape, green olive and pine nut pesto, broccoli rabe and Crowdie

Hake Cake, caper, pea butter, pea shoots and carrots 

Larger Plates


Roasted Vermont Chicken Thighs

burnt citrus, feta, frisee, potato and cucumber

Seared Diver Scallops

braised dandelion greens, orange, sun dried tomato, navy beans and kalamata olives

 Roasted Spiced Pork Shoulder

jalapeno and cheddar hush puppies, slaw, pulled pork jam



 Strawberries and Mascarpone “Custard”

rhubarb jam, mint, salted butter crunch

Old Fashioned Chocolate Cake

peanut butter, fudge, cherries