Dinner Menu

Friday, June 29th, 2018

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Smaller Plates

12.

Blistered Garlic Scapes from Overmeade Gardens

bacon broth, slow poached egg, escarole, pok choy

Massaged Kale from Lee

chickpea and olive vinaigrette, cucumber and carrot

Shaved Kohlrabi and Fennel

celery, dill seed, sour cream, chervil vinegar, sorrel

Cucumbers and Nectarines

Berle Farm yogurt, poppy seeds, pistachios and pea shoots

Old Friends’ Farm Breen Romaine Lettuces

Champagne vinegar, walnuts, Vidalia onion

Cricket Creek Berkshire Bloom Cheese

black pepper, strawberry jam, hazelnuts and toasts

Black Duck Farm Duck Egg

salami and tomato vinaigrette, shaved zucchini, dandelion, zaatar

White Fish Dip

almond romesco, jalapeno, lime, cilantro, tortilla chips

Semolina toasts (3.)


Larger Plates

Orecchiette, Swiss chard “puttanesca”, pecorino, smoked olive oil

22.

Fried Misty Knoll Chicken

grits, braised kale, maple gastrique

24.

Slow Roasted Breast of NY Veal

potato-onion hash, pea puree and garlic scapes

26.

Grilled Snake River Pork Chop

pulled pork and beans, cabbage slaw

25.

Pan Seared Monk Fish

pine nuts, arugula pistou, white beans, couscous, radish

28.

Day Boat Halibut

lemongrass broth, Napa cabbage, cilantro, beech mushrooms, farro, tobiko, sea beans

34.


Sweet

10.

Toasted Cornbread

jalapeno ice cream, strawberries, cornflake crunch

Iced Coffee Sherbert

dulce de leche, hazelnut granola, chocolate