hummus, eggplant caponata, quinoa tabbouleh, pomegranate & parsley, olives, flat bread
cornichon, grain mustard, violet mustard, grilled bread
fennel, pistachio, Yuzu Kosho, mint, radish
pear, robiola cheese, spiced pumpkin seed
baby carrot, hazelnuts, dill
turnip, carrot puree, calabrian chile, red sorrel, braising jus
meyer lemon, dashi gelee
seasonal condiments, tasting of three or five
butter lettuce, mixed herbs, radish, dijon vinagrette
A softer, lighter, & milder blue cheese. Pastoral overtones with notes of earth and hay. Cow’s milk, unpasteurized.
Raw sheep’s milk cheese, aged 60 days that is pleasantly grainy that dances from fruity to umami. Sheep’s milk, unpasteurized.
This alpine-style cheese has a full-flavor and rich mouth-feel, with savory notes of pineapple, citrus and caramel. Raw cow’s milk, unpasteurized, aged 18-24 months.
Hand crafted triple cream cheese from Stephentown, New York. Bloomy rind, earthy flavors with nutty undertones. Cow’s milk, pasteurized.
Raw grass fed cow’s milk, cave aged 3 to 4 months.
white wine, lemon, thyme, crispy fried leeks, ricotta salata
pickled celery salad, truffel oil, parsley vichyssoise, potato confit
mushroom ragout, preserved lemon, marjoram
cauliflower, blood orange, gastrique, chive oil
Griggstown chicken, bacon lardon, mushroom, pearl onion, pommes pureé
parsnip, farro, black current
cous cous, chickpea, apricot
lime pickel, fine herbs, sauce au poivre
black garlic, pearl potato, lacinato kale, red wine jus
seared maitake, blueberry gastrique, watercress