Dinner Menu

Thursday, June 28th, 2018

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Smaller Plates


Blistered Garlic Scapes from Overmeade Gardens

bacon broth, slow poached egg, escarole, snap peas

Massaged Kale from Lee

chickpea and olive vinaigrette, cucumber and carrot

Shaved Kohlrabi and Fennel

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

Cucumber 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, saatar

White Fish Dip

almond romesco, jalapeno, lime, cilantro, tortilla chips

Semolina toasts (3.)

Larger Plates

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


Fried Misty Knoll Chicken

grits, braised kale, maple gastrique


Slow Roasted Breast of NY Veal

potato-onion hash, pea puree and garlic scapes


Pan Seared Monk Fish

pine nuts, arugula pistou, white beans, radish


Butcher’s Steak

button mushrooms, pickled asparagus, grilled onions, cress and crumble fries


Day Boat Halibut

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




Toasted Cornbread

jalapeno ice cream, strawberries, cornflake crunch

Iced Coffee Sherbert

dulce de leche, hazelnut granola, chocolate