Dinner Menu

Tuesday, May 15th, 2018

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Smaller Plates


Idaho Trout Mousse

pickles, mustard and toasts

Slow Poached Farm Egg

pork sausage, nettles, white beans and whey

Marinated Leg of Lamb

chickpeas, spiced yogurt, citrus, raisins

Green Lentil and Tomato Soup

white verjus, buttered croutons

Stinging Nettle Pesto Toast

ricotta, pistachio, Parmesan, EVOO

Delftree Maitake Roll

malt aioli, beer, lettuces, butter toasted bun

New York State Bibb Lettuces

serrano chili and chevre vinaigrette, toasted pumpkin seeds

Petite Mac and Cheese

bacon, jalapeno, elbows, crumbs

Grilled Hadley Asparagus

radish top pistou, Berle Farm crowdie, lemon

 Marinated Sea Scallops

shrimp “mayo,” sesame oil, chilies, lime, smoked nori salt

Larger Plates

Ramp Spaetzle, capers, brown butter, asparagus, spring garlic, more ramps


Garganelli, broccoli stem “scampi,” Parmesan, white anchovies


 Grilled Farm Raised Trout

pickled lettuces, carrots, split pea puree and horseradish


NEFF Butcher’s Steak

potato and pickled ramp hash, roasted broccoli


Charred Portobello “Confit”

Rawson Brook chevre, sun dried tomato, spelt berries and frisee


Long Island Duck Confit

sweet potato, pickled mustard seeds, cabbage salad




 Lemon Cheesecake

pistachio crunch, rhubarb

Peanut Butter and Yogurt Mousse

Mill River honey, cocoa crumble, peanut brittle