Dinner Menu

Wednesday, June 20th, 2018

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Smaller Plates


Matty’s Garlic Scapes

green olive Caesar, Parmesan and croutons

Duck Liver and Almond Pate

pickles, mustard and toasts

Generic Iceberg

orange-carrot, ginger, scallions, crushed wontons

Woven Roots’ Young Greens

walnuts, pickled asparagus, Vidalia onion, champagne

Vermont Creamery Bijou Goat Cheese

black pepper-strawberry jam, hazelnuts and toasts

White Fish Roe Toast

cream cheese schmear, dill, onion

Butterhead Lettuces

Animal Farm Buttermilk and sorrel dressing, radish, cucumber

Massaged Kale from Lee

Hawthorne yogurt, smoked mead vinegar, carrots and apricots

Larger Plates

Orecchiette, Louisiana shrimp sausage, white beans, tomato and crumbs


Spiced North Star Lamb Ragout

couscous, carrots, chickpeas, cabbage, cilantro, raisin, pomegranate molasses


Pan Roasted Icelandic Cod

braised escarole, beech mushrooms, spelt berries, parsley broth


Seared Day Boat Scallops

arugula pistou, bacon, peas from the freezer, shoots, scapes


24hr Cured NY Strip

button mushrooms, kale, grilled onions, parsley, “frites”


Pennsylvania Duck Confit

nectarine, oranges, Napa cabbage, radish




 Strawberry-Ginger Sundae

vanilla ice cream, lychee syrup, coconut

Strawberry and Chocolate Pancakes

chocolates, nibs, maple and more strawberry