Dinner Menu

Monday, May 28th, 2018

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Smaller Plates


Caesar of Radishes from Lee

arugula, green olives, anchovies and crumbs

Marinated Asparagus Toast

Rawson Brook chevre, shallots, red wine vinaigrette

Grilled Hadley Asparagus

lemon and bitter green pistou, pecorino

Beef Tartare

chorizo, english muffin, green onion, slow poached egg

Local Head Lettuces

serrano chili and chevre vinaigrette, toasted pumpkin seeds

Asparagus Soup

white verjus, peas from the freezer, chervil, EVOO

Spicy Grilled Squid

beef neck dashi, bok choi and Screaming Geisha

White Fish Fritters

spring garlic and celery root nage, pickled lettuces, Vidalia onion

Larger Plates

Beer Battered Icelandic Cod

potato, dill seed aioli, marinated carrots and lettuces


Potato Gnocchi, braised Misty Knoll chicken, radish top and sunflower seed pesto, asparagus


Slow Cooked Leg of Lamb

Berle Farm yogurt, chickpea and raisin salad, cilantro, chilies


24hr Cured NY Strip

baby arugula, grilled king oyster mushrooms and button stew, roasted shallots


Pennsylvania Duck Confit

braised bitter greens, quinoa, lentil and tomato puree


Pan Seared Scallops

bacon, pineapple puree, radish and turnips




Lemon Cheesecake

rhubarb jam and milk crunch

Toasted Cocoa Pound Cake

froyo, whipped cream, grapefruit marmalade