Dinner Menu

Monday, September 25th, 2017

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To Start


Roasted Beets from Lee

pickled beets, shaved fennel, orange, pumpkin seeds, chevre

Not So Local Artisanal Lettuces

Pete’s peaches and pistachio

Matty’s Delicata Squash and Coconut Curry

carrot, couscous, sultanas and cilantro

Cucumbers and Peanut Butter

sunflower and sesame, rice, Asian flavors

Black Pepper Trout Mousse

pickles, mustard and toasts

Soft Poached Farm Egg

petite stew of button mushrooms, garlic, white beans

Semolina toasts 3.


served “dressed” on Leidenheimer rolls

Meatloaf with smothered fries, meatloaf gravy

Tuna Croquette, French’s yellow aioli

Fried Green Tomato, jalapeno, more tomato



Rigatoncini, beef Bolognese, “shaky” cheese

Cavatelli, cherry tomatoes, garlic, ricotta, Calabrian chili oil, arugula

Grilled Delftree Portobello Mushroom, warm red pepper and pepperoncini panzanella

Larger Plates


Overnight NEFF Roasted Beef

onion puree, broccolini, potato and mustard greens

Seared Skate Wing

caramelized fennel puree, grains, cherry tomatoes 

Cured Misty Knoll Chicken Leg

braised kale and matzo ball stew

Veal Meatballs

polenta, spicy marinara, peas from the freezer and Parmesan



Dark Chocolate Ice Cream, Soil and Sauce, peanut butter mousse, cookie +brittle

Split Country Biscuit, maple-poached peaches, whipped cream