Michael creates a new menu for each of our events depending on what's currently from the field or in the sea. Main dishes highlight only grains and vegetables, whereas side dishes often focus on meats, seafood and sometimes just delicious vegetables too.
Menu for April 28th
Thanks for checking, but we are still determining ingredients and dishes.
We typically publish the menu about a week before the event.
Menu from October 29th
Wood oven flatbread 3
with tomato yogurt 2
Smoky French lentils with roasted escarole, burdock root, oven-dried piennolo tomatoes and radishes 14
Spoonbread with braised cabbage, roasted leeks and preserved Meyer lemon 14
Delicata squash curry with garbanzo beans, turnip-kraut, spicy chilies and yogurt 14
Sides - Fish, meat, & Vegetable
Woodoven roasted line-caught cod and clams in burdock broth 16
Smoky pork stew with roasted piennolo tomatoes 14
Grilled cauliflower with pumpkin seeds and green coriander 9
Chocolate-buckwheat cake with pear jam, poached pears and whipped cream 7
We will also be serving wines by the glass/bottle, beer, cider and non-alcoholic beverages