Dinner Menu

Thursday, May 17th, 2018

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Smaller Plates


Idaho Trout Mousse

pickles, mustard and toasts

Marinated Leg of Lamb

chickpeas, spiced yogurt, citrus, raisins

Green Lentil and Tomato Soup

white verjus, buttered croutons

Stinging Nettle Pesto Toast

ricotta, pistachio, Parmesan, EVOO

Woven Roots’ Spinach

frisee, apple, maple vinaigrette, toasted walnuts

New York State Bibb Lettuces

serrano chili and chevre vinaigrette, toasted pumpkin seeds

Petite Mac and Cheese

bacon, jalapeno, elbows, crumbs

Grilled Hadley Asparagus

radish top pistou, Berle Farm crowdie, lemon

 Beef Tartare

English muffin, chorizo aioli, fried farm egg, lime

 Larger Plates

 Beer Battered Soft Shell Crab Roll

buttered bun, malt vinegar aioli, bibb lettuce


Mustard Spaetzle, ramps, brown butter, asparagus, spring garlic, dandelion greens, mixed nuts


Garganelli, broccoli stem “scampi,” Parmesan, white anchovies


 Grilled Farm Raised Trout

pickled lettuces, carrots, split pea puree and horseradish


Charred Portobello “Confit”

Rawson Brook chevre, sun dried tomato, spelt berries and frisee


24hr Cured NEFF Strip Steak

garlic-mustard puree, king oyster and potato hash, ramp vinegar, fried maitakes


Pan Roasted Halibut

garlic-chive puree, white beans, roasted tomatoes, torn Lee spinach




 Lemon Cheesecake

pistachio crunch, rhubarb

Peanut Butter and Yogurt Mousse

Mill River honey, cocoa crumble, peanut brittle