Dinner Menu

Friday, March 4th, 2016

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 Smaller Plates

12.

Fried Brussels Sprouts

bacon, Black Duck Farm duck egg, cheddar

Roasted and Pickled Mighty Food Farm Beets

poppy vinaigrette, feta, young greens and apple

Slow Roasted Vermont Carrots

California blue cheese, Buffalo sauce, cress, celery

Whitefish Roe Toast

toasted dill brioche, crème fraiche, lemon

Cider Braised Pork Cheek

smoke, mustard and toast

Roasted Sweet Potato and Chorizo

sour cream, brined jalapeno, cabbage, queso fresco

 Shaved Kohlrabi and Romaine

creamy Parmesan and green olive, croutons

Slow Poached Mill River Farm Egg

petite stew of Vermont chicken, caramelized onion

Pheasant, Foie Gras and Cherry Terrine

pickled cherries, plum, mustard, toast

greens with vinaigrette (8.)

semolina toasts (3.)


Larger Plates

25.

Roasted Breast of Misty Knoll Chicken

butternut squash, salad of farro, walnuts and cranberry

Confit of Upstate NY Veal Breast

sticky rice, maple soy, carrots, ginger and bok choi

Pan Seared Gloucester Red Fish

celeriac and shrimp bisque, lentils, kohlrabi, fine herbs

Swedish Meatballs

pomme puree, lingonberry, pickled cucumber, Dan’s not so secret gravy


Pasta

15./22.

Garlic spaetzle, roasted mushrooms, spinach, sage and lemon

Penne, roasted tomato, Lee farms ricotta, Parmesan

Spaghetti, bone marrow “bolo”, pancetta, toasted pecorino crumb

Orecchiette, cauliflower and Gruyere mac n’ cheese, peas and pea shoots


Sweet

10.

Dark Chocolate Cake

raspberry, almond, graham and whipped cream

Apricot and Pistachio Carrot Cake

oranges, ginger, cream cheese frosting, passion fruit and apricot jam