Dinner Menu

Wednesday, December 28th, 2016

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To Start


Dad’s Apple Salad

maple, hazelnuts, peanuts, raisins and sage

Delicata Squash and Greens

pomegranate, feta, pumpkin seeds

Chicken Wing and Rice Croquettes

celeriac, blue cheese, carrot and hot sauce

Romaine and Brined Carrot Top Caesar

shaved radish, “fresh” croutons, Parmesan

Roasted Beets and Monterey Chevre

farro, pear vinaigrette, Up-land cress

Kale, Bone Broth and Barley Stew

fried garlic oil and tomato

Trout and Celery Salad

toasts, pickles, egg and mustard

Watercress and Potato Soup

creamed bacon vinaigrette, chives

Semolina toasts (3.)                               Local greens and vinaigrette (8.)



Semolina dumpling, braised Vermont chicken, root vegetables

Orecchiette, spicy pork sausage, braised greens, “shaky” cheese

Penne, roasted tomato, EVOO, Parmesan and Lee farms ricotta

 Rhode Island Hake Cake

celery root, lentils and generic romaine

To Continue


Smoked NEFF Pork Belly

yam, kim chi and very late season Hakurei turnip, sesame, cilantro

Braised NEFF Beef

green peppercorn, Yukon golds, spinach, parsley, Vidalia



Sweet Potato Pudding

walnut, oat and brown sugar praline

Toasted Banana Bread

chocolate almond “butter”, summer jam, whipped cream

 Vanilla and Yogurt Panna Cotta

citrus, hazelnut