Dinner Menu

Saturday, June 23rd, 2018

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Smaller Plates


Matty’s Garlic Scapes

Nicoise olive puree, Crowdie cheese, green onion

Strawberries and Cucumbers

Berle Farm yogurt, poppy seeds, pea shoots, pistachios and radish

Generic Iceberg

orange, carrot, ginger, scallions, crushed wontons

Woven Roots’ Young Greens

walnuts, pickled asparagus, Vidalia onion, champagne

Whitefish “Dip”

zataar, Calabrian chili and orange

Vermont Creamery Cremont Cheese

black pepper, strawberry jam, hazelnuts and toasts

Slow Poached Egg

Bangs island mussels, dashi, wasabi tobiko, grilled pok choy

Butterhead Lettuces

Animal Farm Buttermilk and sorrel dressing, radish, cucumber

Semolina toasts (3.)

Larger Plates

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


Spiced North Star Lamb Ragout

couscous, carrots, chickpeas, cabbage, cilantro, raisin


Butcher’s Steak

button mushrooms, kale, grilled onions and crumble fries


Misty Knoll Chicken Breast

bitter green pistou, farro, bacon, peas from the freezer, shoots, scapes

Pennsylvania Duck Breast

nectarine, oranges, Napa cabbage, radish


Seared Day Boat Halibut

braised escarole, beech mushrooms, spelt berries, parsley broth


“Strawberries and Cream”


Toasted Cornbread

jalapeno ice cream and strawberries

Angel Food Cake

strawberries, coconut and whipped cream