Dinner Menu

Wednesday, May 30th, 2018

share this:

Smaller Plates


Caesar of Radishes from Lee

spinach, 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

Pete’s Head Lettuces

champagne vinegar, pistachios, pickled asparagus and rhubarb

Chilled Asparagus Soup

white verjus, peas from the freezer, chervil, EVOO

Spicy Marinated Squid

bok choi, sesame oil, scallions and Screaming Geisha

White Fish Fritters

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

Larger Plates

Pan Seared Idaho Trout Filet

fennel, spring garlic, quinoa, lentils and tomato puree


Fried Misty Knoll Chicken

grits, braised bitter greens and Frank’s


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 puree, roasted shallots


Pennsylvania Duck Confit

pineapple puree, radish, turnips, cabbage, bacon




 Lemon Cheesecake

rhubarb jam and milk crunch

Old Fashioned Chocolate Cake

froyo, whipped cream, grapefruit marmalade