Dinner Menu

Friday, June 30th, 2017

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To Start


 Spiced Pork Terrine

kimchi, Napa cabbage, sticky rice, sesame

Arugula from Lee

strawberries, yogurt, grains of paradise, poppy, pistachio

Toast of Smoky Halibut Salad

mussels, chive blossom vinegar, fiddleheads

Grilled Cucumber and Kohlrabi

Animal Farm buttermilk, garlic scapes, Vidalia onion and pepper crumbs

Raw Kale and Chickpeas

saffron – chickpea vinaigrette, fennel seed, golden raisins

Bacon Braised Dandelion Greens

slow poached egg, grits and almond hot sauce

Swiss Chard and Green Garlic Soup

potato, High Lawn cream, lemon and quinoa

 Local Young Greens

champagne vinegar, Mill River honey, toasted walnuts

Slow Roasted Carrots

whipped feta, sumac, rose water, shaved radish, couscous

Semolina toasts (3.)



Orecchiette, braised beef, pepperoncini, sour cream and green onion

Linguini, asparagus, pine nut and garlic pesto, ricotta

Pancetta of Veal Breast, mustard, broccoli, pickled cabbage

Large Plates


Roasted Thighs of Vermont Chicken

fennel, carrots, lentils and lemon

Seared Atlantic Hake

white miso, zucchini, scapes

 Spiced Shoulder of Pork

braised greens, black-eyed peas, slaw



 Chocolate and Banana-Peanut Butter “Bruschetta”

BMB chocolate sourdough, brittle, chocolate milk, more banana

Strawberries, Yogurt and Granola

rhubarb orange jam, pumpkin seeds, anise and black pepper