Dinner Menu

Wednesday, June 27th, 2018

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Smaller Plates


Blistered Garlic Scapes from Overmeade Gardens

jalapeno “crema”, crumbs

Massaged Kale from Lee

salami and tomato vinaigrette, onion, chili flakes, saatar, croutons

Shaved Kohlrabi and Fennel

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

Strawberries and Nectarines

Berle Farm yogurt, poppy seeds, pistachios and pea shoots

Old Friends’ Farm Breen Romaine Lettuces

Champagne vinegar, walnuts, Vidalia onion

Vermont Creamery Cremont Cheese

black pepper, strawberry jam, hazelnuts and toasts

Black Duck Farm Duck Egg

shaved zucchini, dandelion greens, Parmesan, sundried tomatoes

White Fish Dip

almond romesco, jalapeno, lime, cilantro, tortilla chips

Semolina toasts (3.)

Larger Plates

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


Parisian Gnocchi, braised chicken, brown butter, roasted garlic, peas and lemon


Slow Roasted Breast of NY Veal

potato- onion hash and garlic scapes


Pan Seared Skate Wing

pine nuts, arugula pistou, white beans, radish


Butcher’s Steak

button mushrooms, pickled asparagus, grilled onions and crumble fries


Day Boat Halibut

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




 Angel Food Cake

poppy, cinnamon whip, coconut and strawberries

Toasted Cornbread

jalapeno ice cream, strawberries, cornflake crunch

Iced Coffee Sherbert

dulce de leche, hazelnut granola, chocolate