The menu will change frequently based on ingredients from our farmers and the creativity of the chef.

 

 BEGINNINGS

Campo Rosso greens with Birchrun blue, black walnuts, and a creamy sherry vinaigrette.

Heirloom tomatoes and cucumbers with scallop bocconcini. 

Dry aged beef carpaccio, with blackberries, radicchio, and Seven Sisters cheese. 

Chicken liver pate on a seeded cracker with brandied cherries.

 

PASTA 

Ricotta tortelloni with golden chanterelles.

Fusilli with fava beans, chili flakes, and tomato passata.

Garganelli with guanciale, shelling peas, and cream. 

 

PROTEINS

Duck confit with mixed legumes and sweet corn.

Pork shoulder with cauliflower and red wine cherries.

Green-Walk Hatchery trout grilled over juniper with foragings.

DESSERTS

Stone fruit crostata with whipped cream.

Ricotta cake with blueberries and sweet cicely.

Neapolitan ice cream.