The menu will change frequently based on ingredients from our farmers and the creativity of the chef.
Campo Rosso greens with Birchrun blue, black walnuts, and a creamy sherry vinaigrette.
Grilled monkfish sott’olio with pickled peppadew peppers and pea shoots.
Crispy pork ciccioli with hosenshank pears in mustard syrup.
Chicken liver pate on a seeded cracker with Brandied cherries.
Ricotta tortelloni with fiddle head ferns and ramp leaves.
Stringozzi with guanciale and green garlic.
Fileja with calamari, ‘Nduja, and crushed tomatoes.
Earl’s elderberry glazed roasted duck with turnips.
Braised pork shoulder with Queen’s Farms broccoli rabe and green onion gremolata.
Whole Pocono trout grilled over juniper branches with foragings.
Apple crostata with sweet Seven Stars Farm yogurt.
Water buffalo milk fior di latte ice cream with Spring’s wild flowers.
Éclat chocolate tartlet with strawberries soaked in a red wine syrup.