Dinner Menu

Friday, May 18th, 2018

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Smaller Plates

12.

Idaho Trout Mousse

pickles, mustard and toasts

Marinated Leg of Lamb

chickpeas, spiced yogurt, citrus, raisins, carrots

Stinging Nettle Pesto Toast

ricotta, pistachio, Parmesan, EVOO

Wilted Woven Roots’ Spinach

Delftree oyster mushrooms, chicken, peanuts, sesame, fish sauce

Green Lentil Soup

white verjus, tomato, croutons

New York State Bibb Lettuces

serrano chili and chevre vinaigrette, toasted pumpkin seeds

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, Old Bay aioli, bibb lettuce

14./28.

Mustard Spaetzle, brown butter, asparagus, spring garlic and dandelion greens

22.

Penne, Italian sausage, braised kale, smoked jus, Parmesan, crumbs

22.

 Misty Knoll Chicken Breast

ramp puree, carrots, pea shoots and shaved radish

26.

Charred Portobello “Confit”

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

18.

24hr Cured NEFF Strip Steak

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

34.

Pan Roasted Halibut

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

32.


Sweet

10.

 Lemon Cheesecake

blueberries and white chocolate crumbs

Peanut Butter and Yogurt Mousse

Mill River honey, cocoa crumble, peanut brittle