Dinner
Our ever-evolving menus are guided by the rhythm of our four-seasons farm, shifting thoughtfully as new harvests come into focus. Offerings may naturally vary as the land continually reveals something new.
We are pleased to accommodate all dietary needs, including kosher requests. To ensure we can prepare each meal with the appropriate care and sourcing, please share any specific requirements at least one week before your stay by emailing [email protected].
To Begin
- whipped butter, apple balsamic
- butter beans, black truffle, braised leeks, briochette
- black currant vinaigrette, fermented togarashi, perilla leaf
- our turnip purée, wild mushroom broth, toasted hazelnut, coffee
Small Dishes
- plum glaze, white bean ragout, compressed cherries
- baby gem, lemon verbena, 5-spoke creamery cheddar, fennel pollen
- blood orange, fennel, hazelnut, ricotta salata
- slow braised cabbage with tomato gastrique, puffed rice, lemon aioli
- soy mustard, topped with farm egg yolk, served with charred sourdough
- honeynut squash, fresh basil, citrus, pine nuts
Main Fare
- pecan habanada purée, gooseberry, frisée
- citrus braised daikon, french sorrel
- mangalitsa crepinette, parsley root purée, pearl onions
- black truffle brioche stuffing, broccoli rabe, cabernet jus
- whey braised sunchokes, sunflower, duck fat jus
- tarragon tallow butter, wedge salad, black butter potatoes
- our farm vegetables, black garlic butter, twice-baked potato, pancetta
grilled over the open fire | serves 2–3
Accompaniments
- smoked bacon
- asian pear
- creamy caper vinaigrette
- local harvest moon
- sauce choron
- bayley hazen blue
Sweets
- praline sabayon, orange blossom
- whipped crème fraîche, oat clusters
- caramelized sugar
- fig compote, lemon jam, croissant crisp
Coffee & Tea
- organic ten mushroom blend
- turmeric, ginger, cinnamon, coconut
- whole, skim, half & half, almond, soy, oat
