Dinner Menu

Saturday, July 1st, 2017

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To Start


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

Zucchini “Taglierini”

green olive, caper, over dried tomato, Montasio

Bacon Braised Dandelion Greens

slow poached egg, grits and almond hot sauce

Swiss Chard and Green Garlic Soup

potato, High Lawn cream, lemon and chive

 Local Young Greens

champagne vinegar, Mill River honey, toasted walnuts

Slow Roasted Carrots

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

Semolina toasts (3.)             Tofu, shiitake and tree nut pate (10.)



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

Linguini, bitter greens and sunflower seed pesto, chevre

Confit of Lamb Neck, lentils, mustards, pickled cabbage

Large Plates


Thighs of Vermont Chicken, carrots, basil, fennel, quinoa, peas from the freezer

Seared Monkfish, white miso, zucchini, scapes, ginger

Spiced Shoulder of Pork, braised greens, black-eyed peas, slaw

Veal Meatballs, polenta, broccoli, whey, sun dried tomato



Chocolate and Banana-Peanut Butter “Bruschetta”

BMB chocolate sourdough, brittle, chocolate milk, more banana

Berle Farm Yogurt Panna Cotta

strawberries, rhubarb orange jam, pumpkin seed granola, anise and black pepper