Dinner Menu

Saturday, July 22nd, 2017

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Jenn’s Butter Lettuces and Berle Farm Yogurt

blueberries, basil and toasted almonds

Shaved Peach, Turnip and Kohlrabi “Slaw”

white balsamic, shaved brazil nuts

Berry Patch Tomatoes

buttermilk and jalapeno “soup”, tortilla, corn

Watermelon, Kimchi and Cucumber

lemongrass, mint

Chicken Liver and Peanut Pate

cola, pickles, roasted onion, mustard, toasts

Toast of Swordfish Salad

celery, parsley, lemon and chives


Zucchini and Brined Carrot Top Pesto

pecorino, chili flakes, EVOO

Pork Fried Rice

Singapore seasoning, young cabbage

Maitake Roll

pickled beech, aioli, butter toasted bun


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

Filet of Farm Raised Idaho Trout

cauliflower, caper, parsley, lemon and fennel

Misty Knoll Chicken Thighs

carrots, arugula, sweet pea and basil pesto

Roasted Shoulder of Pork

corn, dandelions, beans, biscuit, pickled peaches


Peach and Rhubarb Cobbler

purple basil and peach pit ice cream

Blueberry Pancakes

strawberry maple, walnut, lemon and ricotta “filling”