Dinner Menu

Saturday, May 5th, 2018

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Smaller Plates


Romaine and Ramp “Ranch”

croutons, Animal Farm buttermilk

Black Pepper Trout Pate

pickles, toast and mustard

Lamb and Feta “Tartare”

slow roasted lamb, bulgur wheat, cumin, arugula

Fried Delftree Shiitake and Maitake Mushrooms

slow poached egg, scallion congee, sesame

Over Wintered Abode Farm Parsnip

spiced yogurt, citrus, pistachio and arugula

Curried Chicken Wing “Dip”

cilantro, raisins and chips

Petite Mac and Cheese

bacon, jalapeno and elbows

Pickled Mackerel Toast

beet and cream cheese schmear, caraway, apple, frisee

semolina toasts


Larger Plates

Mustard Spaetzle, Misty Knoll chicken and smoked paprika


Garganelli, pepperoncini, beef, green onion, black pepper and sour cream


Grilled Farm Raised Trout

white bean, Parmesan, broccoli, lemon and potato


Charred Portobello “Confit”

Rawson brook cherve, sun dried tomato, lentils and frisee


Day Boat Halibut

buttered peas from the freezer, mint, thai basil, shallot, carrot and ginger


Braised Shoulder of NEFF Beef

Louisiana shrimp “sausage”, polenta, green beans and parsley



Three Spice Rice Pudding

lime, coconut, pineapple, sesame and cinnamon

Lemon Cheesecake

pistachio crunch, rhubarb

Bittersweet Chocolate Pudding

banana, cocoa crumb