Dinner Menu

Friday, July 28th, 2017

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Jenn’s Butter Lettuces

rhubarb vinaigrette and almonds

Trout Mousse

pickles, mustard and toast

Shaved Beet and Peach “Slaw”

honey, orange, pumpkin seeds

Woven Roots’ Beef Steak Tomatoes

black pepper mayo, brined cucumber and lettuces


Sweet Corn, Cheddar and Tomato Tacos

black bean crema, chilies, cilantro and lime

Blistered Garlic Scapes and Broccoli

kohlrabi, sesame, soy and chilies

Sautéed Zucchini and Eggplant

spicy tomato, pine nuts and Parmesan

Pickled Beef Tongue

horseradish, lentils, cucumber

Broccoli “Marrow” and Tahini Soup

scallions and toasted crumbs


Linguini, corn, basil, Grace Hill Blue

Orecchiette, braised chicken, button mushrooms, garlic scapes, slow poached egg


Portobello “Steak”

oyster mushroom and sunflower seed “stew”

Braised Beef and Cabbage

beef jus, parsley, garlic vinaigrette

Rhode Island Skate Wing

buttered cucumbers, lettuces and cracked wheat

Seared Confit of Veal Breast

petite ratatouille

Roasted Thigh of Vermont Chicken

peas+ carrots, buttermilk and arugula nage


BMB Multigrain Toast, Rawson Brook chevre, rhubarb chutney, black pepper

Sour Cream Panna Cotta, peaches, pistachio and honey

Toasted Butter Cake, blueberries, lemon and whipped cream