Dinner Menu

Monday, September 18th, 2017

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To Start


BLT Tacos

tomatoes, almond romesco, bacon dressed lettuces

Veal Rillettes

pickles, toasts and mustard

Hudson Valley Corn Soup

corn bread stuffing

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

Poached Farm Egg

corned veal hash, basically ketchup

Semolina toasts (3.)



Fried and Sautéed Maitakes, sauce “rarebit”, lettuce, pickles and onion

Meatloaf, onion gravy, tomato, potato sticks



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, peanut butter mousse, cookie +brittle