Dinner Menu

Sunday, August 13th, 2017

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Roasted Beet “Tartare”

hazelnuts, champagne, quinoa and orange

Jenn’s Head Lettuce Panzanella

pickled cherry tomatoes, onion, cucumbers, dill

Chilled Potato and Fennel Soup

chervil and green onion sour cream

Marinated Beefsteak Tomato

Boston “bacon”, black pepper aioli, challah and lettuce

Peach and Cucumber Salad

feta, red wine, red onion and pumpkin seeds

The Frye’s Avocado “Creamed” Kale Salad

corn, buttermilk, tomato, garlic and everything crumbs


Pork and New Garlic “Meatballs”

garlic scapes, Delftree crimini mushrooms

Cockles and Spicy Italian Sausage

farro, Calabrian chili, Vermont butter

Crispy Maitake Mushrooms

malted aioli, parsley, potato


Linguini, arugula, chevre and sunflower seed pesto

Orecchiette, lamb, eggplant and tomato ragout

Pizzichi di Farro, braised beef, sour cream, green onion and black pepper


Braised Delftree Shiitake Mushrooms

beech mushrooms, miso, “fried rice”, sesame and peas from the freezer

Crispy Misty Knoll Chicken Drums

creamed corn, jasmine rice, pickled radicchio

Cured Breast of Veal

eggplant and almond caponata, wax beans, balsamic

Pan Seared Idaho Trout

cherry tomatoes, saffron, fennel, zucchini, black olives, chickpea

Fried Confit of Pork Spare Ribs

vaguely Asian flavors, kimchi and cabbage slaw, soy nuts


Blueberry Muffin

whipped goat cheese, pecan streusel and blueberry compote

Cocoa and Black Sesame Panna Cotta

poached grapes, sherry


Three Courses 45.               Four Courses 55.