Dinner Menu

Sunday, June 25th, 2017

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To Start


Grilled Cucumber and Onion Salad

Animal Farm buttermilk ranch, black pepper crumbs, dill

Spiced Pork Terrine

carrot kimchi, 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 with Peanuts and Sunflower Seeds

Diego’s shiitakes, Chinese long pepper, shoyu

Warm Salad of Duck Confit and Frisee

button mushrooms, barley, ramp vinegar and black pepper, oyster mushrooms

Raw Kale and Berle Farm Yogurt

saffron, chickpea vinaigrette, fennel seed, pickled grapes

 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, chevre

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

Crispy Chicken Drums, garlic-basil cure, spicy almond crema, rice, dried onion salt

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



 Toasted Chocolate Bread

rhubarb cream cheese, strawberries and salted butter crunch

Coconut Banana Bread

more coconut, more banana and a walnut semifreddo