Dinner Menu

Thursday, June 8th, 2017

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To Start


 Asparagus and Cheddar “Chowder”

toasted ham, cayenne, sunflower seed oil and peas from the freezer

Young Lettuces from Woven Roots

Animal Farm buttermilk ranch, dill crumbs

Fried Rock Shrimp Tacos

almond romesco, chipotle and pineapple slaw

Hosta Hill Kimchi and Bok Choy Salad

napa cabbage, sesame and soy nuts

Black Pepper Trout Mousse

pickles, mustard and toasts

Caramelized Onion and Chicken Liver Pate

currant jam, pickled onions, toasts

Bitter Lettuces

charred citrus vinaigrette, feta and walnuts

Raw Kale and Berle Farm Yogurt

red verjus, currants, sunflower seeds, cucumber and turmeric

Semolina toasts (3.)



Leg of Duck Confit, quinoa, carrots, romaine, mustard, cider vinegar

Bluefish Croquettes, chili roasted spring turnips, basil, chickpeas and lemon

Linguini, NEFF beef Bolognese, pecorino

Double Cheeseburger, secret sauce, fast food pickles, tater tots, petite ranch salad

Larger Plates


 Grilled Farm Raised Idaho Trout Filets

cabbage, sweet onion and bacon soubise, arugula

Fried Vermont Chicken Thighs

spicy cornbread and jalapeno stuffing, slaw and Mill Brook honey

Coffee and Black Pepper Roasted Brisket

broccoli and potato fritters, cremini mushrooms, braising jus



 Walnut and Brown Sugar Blondie

banana, cream cheese, coco nib streusel

Chocolate Brownies

peanut butter mousse, berry jam, fudge