Dinner Menu

Sunday, June 24th, 2018

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Smaller Plates


Blistered Garlic Scapes from Overmeade Gardens

jalapeno “crema”, crumbs

Generic Iceberg

orange, carrot and ginger dressing, scallions, crushed wontons

Kale and Green Olive Caesar

croutons and Parmesan

Charred Broccoli and Napa Cabbage

scallion, umeboshi, cucumber

Whitefish “Dip”

zataar, Calabrian chili, 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, chickpeas, cabbage, cilantro, raisin


Butcher’s Steak

button mushrooms, pickled asparagus, 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 Atlantic Cod

braised escarole, beech mushrooms, spelt berries, parsley broth, sea beans




Angel Food Cake

poppy, cinnamon whip, coconut and strawberries

Chocolate Chip and Cocoa Nib Pancakes

strawberry maple syrup and more strawberries