Dinner Menu

Saturday, June 24th, 2017

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To Start


Woven Roots’ Sugar Snap Peas

Animal Farm buttermilk ranch, cucumber, black pepper crumbs, dill

Carrot and Turnip Top Kimchi Salad

cucumber, Napa cabbage, grilled bok choy, sticky rice, sesame

Slow Poached Farm Egg

fish fumet, beech mushrooms, lemon, Matty’s garlic scapes

Arugula from Lee

strawberries, yogurt, grains of paradise, poppy, pistachio

Whipped Tofu and Brazil Nuts

Diego’s shiitakes, red palm, toasted garlic, enoki and shoyu

Warm Salad of Duck Confit and Frisee

button mushrooms, roasted radish, barely, ramp vinegar and black pepper

Raw Kale and Berle Farm Yogurt

red verjus, currants, sunflower seeds, ginger and turmeric 

Local Young Greens

champagne vinegar, Mill River honey, toasted walnuts

Semolina toasts (3.)



Linguini, beef Bolognese, pecorino

Orecchiette, garlic scape, green olive and pine nut pesto, Lee farms ricotta

Mac + Cheese, elbows, bacon, jalapeno and peas from the freezer

Crispy Chicken Drums, jasmine rice salad, curry hot sauce

Large Plates


Smoked Paprika and Spice Rubbed Shoulder of Pork

braised greens, beans, cabbage salad

Petite Filet of Domestic Halibut

dandelion, kalamata, sun dried tomato, orange and zucchini



Dark Chocolate Brownie

strawberries, fudge and whipped yogurt

Coconut Banana Bread

more coconut, more banana and a walnut semifreddo