Dinner Menu

Saturday, July 8th, 2017

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Oven Roasted Tomato and Animal Farm Buttermilk

cucumber, garlic scapes, wheat berries, pepper crumbs

Local Young Greens

champagne vinegar, Mill River honey, toasted pecans

Pete’s Butter Lettuces

fennel, strawberries, grains of paradise and Berle yogurt

Raw Kale and Chickpeas

saffron – chickpea vinaigrette, fennel seed, golden raisins

Thai Style Pork Terrine

summer turnips, herbs, napa cabbage, fish sauce


Slow Roasted Carrots

brined carrot tops, red bell pepper, quinoa

Charred Sugar Snaps

almond hot sauce, more almonds, kohlrabi, Frank’s

Zucchini “Taglierini”

green olive and garlic scape puttanesca, Montasio

Pork Carnitas Tacos

slaw, almond romesco, bodega jalapeno, cilantro

White Fishes Croquettes

“tartar” sauce, horseradish, greens

Fried Lamb Confit

red wine, mustard, smoked tomato and pickled cabbage


Linguini, bitter greens and sunflower seed pesto, chevre, lemon oil

Orecchiette, milk and pepper braised pork, peas, pecorino


Portobello “Steak”

farro, buttons, broccoli “marrow”, capers and scapes

Seared Diver Scallops

zucchini curry, endive, ghee, oranges

Spiced Shoulder of Pork

braised greens, black-eyed peas

Veal Meatballs

polenta, broccoli, sun dried tomato “gravy”, Parmesan


Chocolate Brownies

banana peanut butter, bananas and brittle

Upside Down Strawberry and Rhubarb Cobbler

whipped cream, crème anglaise, pistachio