Dinner Menu

Monday, July 17th, 2017

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Head Lettuces and Animal Farm Buttermilk

cucumber, garlic scapes, pepper crumbs

Jenn’s Butter Lettuces and Berle Yogurt

green peaches, grains of paradise, pecans and fennel

Sweet Pea and Trout Mousse

mustard, pickles and toast


Zucchini Puttanesca

spicy tomato, pecorino, capers and chili flakes

Charred Sugar Snaps and Garlic Scapes

scallion, miso, tahini, sesame seeds

Woven Roots Cauliflower

wing sauce, Grace Hill blue cheese, celery

Cold Meatloaf Toast

warm tomato gravy, cabbages and bacon

Maitake Roll

pickled beech, aioli, parsley, lemon


Orecchiette, bitter greens and sunflower seed pesto, lemon, ricotta

Pizzichi di Farro, braised beef, pepperoncini, green onion and sour cream


Confit of Domestic Lamb Neck

sauerkraut blini, more kraut and dijon

Portobello “Steak”

farro, crimini, broccoli “marrow”, capers

Pan Roasted Diver Scallops

pistachio, endive, oranges and zucchini

Misty Knoll Chicken Thighs

pork braised greens, black-eyed peas, cornbread

Braised NEFF Beef

carrots, cauliflower, sugar snaps, horseradish, jus and lettuces


Ginger Molasses Cake

lime curd, lemon grass poached peaches, coconut and whipped cream

Berle Farm Yogurt Panna Cotta

rhubarb jam, blueberries, pumpkin seed granola