Dinner Menu

Thursday, July 20th, 2017

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Lettuces and Berle Yogurt

grains of paradise, pecans and fennel

Shaved Peach, Turnip and Kohlrabi “Slaw”

white balsamic, shaved brazil nuts

Cold Meatloaf Terrine

bacon, onion and pickled cabbage salad, toasts

Sugar Snaps and Garlic Scapes

scallion, miso, tahini, sesame seeds

Watermelon and Cucumber

fish sauce and lemongrass nage, mint

Chicken Liver and Peanut Pate

cola, pickles, roasted onion, mustard, toasts


Zucchini and Brined Carrot Top Pesto

pecorino, chili flakes, EVOO

Mussels and Spicy Italian Sausage

calabrian chili, tomato

Maitake Roll

pickled beech, aioli, parsley, lemon


Orecchiette, cauliflower and Gruyere “fondue”, black pepper crumb

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


Portobello “Steak”

farro, crimini, sugar snap and garlic scape “stew”

Braised NEFF Beef

broccoli and lettuces

Charred Swordfish

cauliflower, caper, parsley, lemon and fennel

Misty Knoll Chicken Thighs

carrots, arugula, sweet pea and basil pesto

Roasted Shoulder of Pork

braised greens and beans, pickled peaches


Yogurt Panna Cotta

oranges, anise and pumpkin seed granola

Blueberry Pancakes

strawberry maple, walnut, lemon and ricotta “filling”