Dinner Menu

Saturday, September 16th, 2017

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To Start


Spicy Chickpea and Carrot Soup

zucchini “tabouli”

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.)



Linguini, 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

lentils, mustard greens, peaches and jam

Roasted Breast of Vermont Chicken

matzo, roasted garlic, kale and celery

Overnight Roasted Beef

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

Brined + Fried Buttermilk Chicken Thighs

*baked beans, cornbread, petite slaw, pickles



Berle Farm Yogurt Panna Cotta

blueberries and pecan streusel

Dark Chocolate Ice Cream, Soil and Sauce

caramel, peanut butter mousse, cookie and brittle