Dinner Menu

Friday, July 14th, 2017

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Berry Patch Beefsteak Tomato and Head Lettuces

cucumber, garlic scapes, bulgur, pepper crumbs, buttermilk

Jenn’s Butter Lettuces

fennel, strawberries, grains of paradise and Berle yogurt

Slow Roasted Carrots from Lee

brined carrot tops, couscous, pickled carrot, chives

Chicken Liver and Caramelized Onion Mousse

chutney, mustard and toast

Scallop Ceviche

lime, cabbage, almond romesco, tortilla chips, cilantro


Zucchini Puttanesca

garlic, roasted tomato, chili flakes, Montasio, green olives

Fried Garlic Scapes

radicchio and scallion “agrodolce”, golden raisins, pine nuts

Charred Sugar Snaps and Japanese Turnips

fried garlic and ginger emulsion, sesame seeds and jalapeno

Fried Lamb Croquettes

red wine, mustard, black pepper and kraut


Linguini, bitter greens and sunflower seed pesto, chevre, lemon

Orecchiette, mussels, pork sausage, tomato and Calabrian chili oil


Crispy Chicken Drums

mango and cucumber salad, kohlrabi, fish sauce, peanuts and mint

 Portobello “Steak”

farro, buttons, broccoli “marrow”, capers and scapes

Pan Roasted Rhode Island Skate

pistachio, endive, oranges and zucchini

Misty Knoll Chicken Thighs

braised greens, black-eyed peas, cornbread

Braised NEFF Beef

crushed potato, horseradish, young lettuces


Ginger Molasses Cake

banana peanut butter, bananas and coconut

Upside Down Strawberry and Rhubarb Cobbler

whipped cream, pistachio, crème anglaise