Dinner Menu

Sunday, July 2nd, 2017

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To Start


 Arugula from Lee

strawberries, yogurt, grains of paradise, poppy, pistachio

Buttered Trout Mousse

pickles, mustard, egg and toast

Grilled Cucumber and Kohlrabi

Animal Farm buttermilk, garlic scapes, wheat berries, Vidalia onion, pepper crumbs

Raw Kale and Chickpeas

saffron – chickpea vinaigrette, fennel seed, golden raisins

Zucchini “Taglierini”

green olive, caper, oven dried tomato, Montasio

Bacon Braised Dandelion Greens

slow poached egg, grits and almond hot sauce

 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.)



Fried Chicken Drums, rice, fish sauce, Japanese turnip and spicy peanuts

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



 Warm Chocolate Brownies

banana peanut butter, bananas, whipped cream and brittle

Berle Farm Yogurt Panna Cotta

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