Dinner Menu

Sunday, June 18th, 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

Marinated 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

Braised Lamb

almond, chilies, couscous, chickpeas, cilantro

 Black Pepper Trout Mousse

horseradish, pickles, mustard, toast

Semolina toasts (3.)



Linguini, beef Bolognese, pecorino

Orecchiette, garlic scape, green olive and pine nut pesto, white beans and Crowdie

 Halibut “Rolls”, scallion aioli, broccoli raab, toasted buns, potato chips

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

 Roasted Vermont Chicken Thigh, burnt citrus, feta, frisee, potato and cucumber

 Roasted Spiced Pork Shoulder, jalapeno and cheddar hush puppies, slaw, pulled pork jam

Braised NEFF Beef, broccoli and potato croquette, mustard



 Strawberries and Mascarpone “Custard”

rhubarb jam, mint, salted butter crunch

Old Fashioned Chocolate Cake

peanut butter, fudge, cherries