Dinner Menu

Tuesday, July 25th, 2017

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Jenn’s Butter Lettuces

rhubarb vinaigrette and almonds

“Salsa” of Berry Patch Tomatoes

buttermilk, jalapeno, scallion and tortilla

Watermelon, Kimchi and Cucumber

lemongrass, mint

Trout Mousse

pickles, mustard and toast

Shaved Beet and Peach “Slaw”

honey, orange, pumpkin seeds


Slow Poached Farm Egg

braised chicken and Hudson Valley sweet corn

Fried Garlic Scapes and Broccoli

sesame, soy and chilies

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 North Adams

braised crimini mushrooms and sunflower seed “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

dandelion greens, beans, pickled peaches


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

Buckwheat Pancakes, walnut, ricotta, lemon and peach jam

Yogurt Panna Cotta, blueberry maple, pumpkin seed granola