Dinner Menu

Friday, September 15th, 2017

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To Start


Spicy B.L.T. Tacos

braised bacon, aioli, almond romesco, lettuce and tomato

Veal Rillettes

pickles, toasts and mustard

Generic Romaine

Pete’s tomatoes, brined cucumbers, chevre vinaigrette, croutons

Bitter Lettuces and Local Napa Cabbage

honey, soy, sesame and ginger

Chopped Trout Schmear

horseradish, crumbled egg, cornichon, mustard, upland cress, sunny flax

Skate Fritters

parsley and malt aioli

Curried Chicken Salad

kohlrabi, sweet corn, peas from the freezer, cilantro and lime

Semolina toasts (3.)



Rigatoni, eggplant and sausage marinara, “shaky” cheese

Cavatelli, Nicoise olives, tomato, zucchini and roasted pepper

Portobello Confit, warm salad of oyster mushrooms, leeks, frisee, grain “risotto”

Sautéed Filet of Idaho Trout, head lettuces, white beans, tomato, salsa verde

Larger Plates


Leg of Long Island Duck Confit

spaetzle, melted cabbage, mustard and lentils

Roasted Breast of Vermont Chicken

matzo, mushroom, kale, celery and rye

Overnight Roasted Beef

grilled Italian broccoli, field onions, sour cream, bacon and green onions

Fried Chicken Thighs

baked beans, smoked ham hock, Animal farm buttermilk, petite slaw



Berle Farm Yogurt Panna Cotta

blueberries and pecan streusel

Almond Cake and Peaches

peach and jalapeno sorbet, whipped cream