Dinner Menu

Sunday, July 23rd, 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

“Salsa” of Berry Patch Tomato and Corn

buttermilk, jalapeno, scallion and tortilla

Watermelon, Kimchi and Cucumber

lemongrass, mint

Chicken Liver and Peanut Pate

cola, pickles, mustard, toasts

Swordfish Salad

celery, parsley, lemon, Saltines and chives


Zucchini and Brined Carrot Top Pesto

pecorino, chili flakes, EVOO

Pork Fried Rice

Singapore seasoning, young cabbage

Pickled Beef Tongue

sauerkraut, horseradish, lentils


Orecchiette, cauliflower and Gruyere “fondue”, crumb

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


Royal Trumpets

crimini mushrooms, braised sunflower 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, sugar snaps, sweet pea and basil pesto

Roasted Shoulder of Pork

corn, dandelions, beans, pickled peaches


BMB Cherry Pecan Toast, Rawson Brook chevre, rhubarb chutney, black pepper

Yogurt Panna Cotta, blueberry and strawberry maple, pumpkin seed granola

Coconut, Lemongrass and Jasmine Rice Pudding, poached peaches