Dinner Menu

Saturday, June 30th, 2018

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Smaller Plates


Blistered Garlic Scapes from Overmeade Gardens

bacon broth, slow poached egg, escarole, button mushrooms

Massaged Kale from Lee

chickpea and olive vinaigrette, cucumber and carrot

Shaved Kohlrabi and Fennel

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

Cucumbers 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, zaatar

White Fish Dip

almond romesco, jalapeno, lime, cilantro, tortilla chips

Semolina toasts (3.)

 Larger Plates

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


Fried Misty Knoll Chicken

grits, braised kale, maple gastrique


Pennsylvania Duck Confit

radicchio, pok choy, charred scallion, Delftree shiitakes and garlic scapes


Grilled Snake River Pork Chop

pulled pork and beans, cabbage slaw, fried onions


Pan Seared Monk Fish

pine nuts, arugula pistou, white beans and radish


Day Boat Halibut

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




Toasted Cornbread

jalapeno ice cream, strawberries, cornflake crunch

Berle Farm Yogurt Panna Cotta

raspberry puree, salty graham cracker crunch