Dinner Menu

Sunday, July 30th, 2017

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Jenn’s Butter Lettuces

rhubarb vinaigrette and almonds

Shaved Beet and Peach “Slaw”

honey, orange, pumpkin seeds

Woven Roots’ Beef Steak Tomatoes

black pepper mayo, brined cucumber, lettuces

Toast of Rawson Brook Chevre

spiced rhubarb chutney, multi-grain

Hudson Valley Sweet Corn “Queso”

cheddar, black bean crema, chilies, chips


Chicken Liver and Almond Pate          or         Veal Rillettes

or Spicy Chickpea and Curry Hummus

served toasts and seasonal accompaniments


Garlic Scapes and Broccoli

kohlrabi, sesame, soy and chilies

Zucchini Marinara

Parmesan, garlic, EVOO and crumbs

Broccoli “Marrow” and Tahini Soup

more tahini, lemon and cayenne


Linguini, corn, basil, Grace Hill Blue

Orecchiette, braised beef, sour cream, green onion and black pepper


Portobello “Steak”

oyster mushroom and sunflower seed “stew”

Overnight Beef and Braised Cabbage

beef jus, parsley, garlic vinaigrette

Rhode Island Skate Wing and Purple Basil

buttered cucumbers, lettuces, ramp vinegar and cracked wheat

Seared Neck of Lamb

petite ratatouille, white beans, green basil

Roasted Thigh of Vermont Chicken

peas+ carrots, buttermilk and arugula nage


Coconut Rice Pudding, lemongrass, Thai basil, peaches

Toasted Butter Cake, blueberries, lemon and whipped cream