Dinner Menu

Sunday, September 17th, 2017

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To Start


Spicy Chickpea and Carrot Soup

zucchini “tabouli”

BLT Tacos

tomatoes, almond romesco, bacon dressed lettuces

Veal Rillettes

pickles, toasts and mustard

Jenn’s Lettuce and Peaches

white balsamic, shallots and pistachio

Bitter Lettuces and Local Napa Cabbage

honey, soy, sesame and ginger

Curried Chicken Salad

kohlrabi, sweet corn, peas from the freezer and lime

Slow Poached Farm Egg

corned veal hash, basically ketchup

Semolina toasts (3.)



Orecchiette, eggplant and sausage marinara, “shaky” cheese

Cavatelli, Nicoise olives, tomato, zucchini and roasted pepper

Portobello Confit

warm salad of oyster mushrooms, frisee, grains and alliums

Sautéed Filet of Idaho Trout

lettuces, white beans, tomato, salsa verde

Brined + Fried Buttermilk Chicken Thighs

*baked beans, pickles, petite slaw 

Larger Plates


Leg of Long Island Duck Confit

lentils, mustard greens, peaches and jam

Seared Butcher’s Steak

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



Berle Farm Yogurt Panna Cotta

blueberries and pecan streusel

Dark Chocolate Ice Cream, Soil and Sauce

caramel, peanut butter mousse, cookie and brittle