Dinner Menu

Tuesday, August 29th, 2017

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Young Commodity Arugula

cucumbers, tomatoes, chevre and garlic vinaigrette, bagel seeds

Peach and Beet Salad

red onion, red wine, feta, Berle Yogurt, pumpkin seeds

Yellow Wax Beans and Potatoes

melted onion, radicchio, blue cheese, bacon vinaigrette

Toast of Smoked Steelhead Belly

cream cheese, orange, pastrami spice

Soup of Tomatoes, Hot and Sweet Peppers

Hudson Valley sweet corn 

Tofu and Soy Nut Pate”

cabbage salad, toasts, coconut and ginger


Zucchini and Saffron

sumac, curry, chilies and couscous

Roasted Corn Tacos

black beans, almond romesco, scallion, cotija and cilantro

Poached Farm Egg

sweet corn and Vidalia gravy, cheddar biscuit


Orecchiette, spicy pork sausage, black olives and red peppers

Garganelli, brined carrot top and pine nut pesto, Lee farms ricotta, Parmesan


Roasted and Fried Maitake Mushrooms

wax bean and ancient grain “carbonara”, lemon

Seared Misty Knoll Chicken Thigh

garlic, white bean, pancetta and braised kale

Fried Wing of Skate

pickled aioli, tomatoes, cucumbers, lettuces

Overnight Roasted Beef

whipped crowdie, horseradish, carrots and parsley

Grilled Portobello “Steak”

kohlrabi, white miso, broccolini, toasted garlic, brown basmati

Slow Roasted Shoulder of Pork

chipotle and jalapeno, corn + hominy posole, cilantro


Almond Cake, spiced blueberries, cream cheese frosting

Bittersweet Chocolate Brownie, white chocolate mousse, cherries, red wine



Three Courses 45.               Four Courses 55.