Dinner Menu

Monday, July 24th, 2017

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Jenn’s Butter Lettuces and Berle Farm Yogurt

blueberries, basil and toasted almonds

“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


Slow Poached Farm Egg

braised chicken and oyster mushrooms

Zucchini and Brined Carrot Top Pesto

pecorino, chili flake and EVOO

Pork Fried Rice

Singapore seasoning, young cabbage

Pickled Beef Tongue

sauerkraut, lentils, cucumber


Orecchiette, cauliflower and Gruyere “fondue”, crumb

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


Royal Trumpets from Notrh Adams

crimini mushrooms, braised sunflower and garlic scape “stew”

Provolone and Beef Meatballs

polenta, marinara and Parmesan

Filet of Farm Raised Idaho Trout

cauliflower, caper, parsley, lemon and fennel

Seared Confit of Veal Breast

beets, carrots, dijon and cucumbers

Roasted Shoulder of Pork

corn, dandelions, beans, pickled peaches


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

 Blueberry Pancakes, walnut, ricotta, lemon and maple

Peach and Rhubarb Cobbler, opal basil and peach pit ice cream