Dinner Menu

Friday, June 22nd, 2018

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Smaller Plates


Matty’s Garlic Scapes

Nicoise olive puree, crowdie cheese, scallions

Strawberries and Cucumbers

Berle Farm yogurt, spices, pea shoots, hazelnuts, radish

Generic Iceberg

orange-carrot, ginger, scallions, crushed wontons

Woven Roots’ Young Greens

walnuts, pickled asparagus, Vidalia onion, champagne

Vermont Creamery Bijou Goat Cheese

black pepper-strawberry jam, hazelnuts and toasts

Slow Poached Egg

Bangs island mussels, dashi and grilled pok choy,

Butterhead Lettuces

Animal Farm Buttermilk and sorrel dressing, radish, cucumber

Massaged Kale from Lee

green olive Caesar, Parmesan and croutons

Larger Plates

Orecchiette, Louisiana shrimp sausage, white beans, tomato and crumbs


Spiced North Star Lamb Ragout

couscous, carrots, chickpeas, cabbage, cilantro, raisin, pomegranate molasses


Pan Roasted Halibut

braised escarole, beech mushrooms, spelt berries, parsley broth


Seared Day Boat Scallops

arugula pistou, bacon, peas from the freezer, shoots, scapes


24hr Cured NY Strip

button mushrooms, kale, grilled onions and crumble fries


Pennsylvania Duck Confit

nectarine, oranges, Napa cabbage, radish




 Toasted Cornbread

jalapeno ice cream and strawberries

Strawberry and Chocolate Pancakes

chocolates, nibs, maple, more strawberry