Dinner Menu

Thursday, May 31st, 2018

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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

Asparagus Soup

white verjus, peas from the freezer, chervil, EVOO

Spicy Marinated Squid

bok choi, sesame oil, mussels and Screaming Geisha

Woven Roots’ Torn Kale

Animal Farm buttermilk, spring garlic, Vidalia onions, pumpkin seeds, croutons

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


Orecchiette, 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

grilled king oyster mushrooms and button puree, roasted shallots


Pennsylvania Duck Confit

pineapple puree, radish, carrot and cabbage




 Lemon Cheesecake

rhubarb jam and milk crunch

Old Fashioned Chocolate Cake

froyo, whipped cream, grapefruit marmalade