Dinner Menu

Tuesday, April 11th, 2017

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To Start


Sausage, White Bean and Kale Soup

torn focaccia, parmesan

Soy Nut Hummus

tahini, lemon, parsley and toast

Not Local Romaine and Very Local Carrots

Castelvetrano olive dressing, Parmesan and “garlic bread”

Woven Roots Daikon “Katsu”

shiitake and soy emulsion, sesame seeds, marinated cucumbers

Smoked Steelhead and Egg Salad

matzo, horseradish, caraway salt and red onion

Roasted Beets and Currants

watercress, poppy and grilled onion

Mill River Spinach

burnt citrus vinaigrette, feta and pumpkin seeds

Pickled Mussels

grilled mango puree, jasmine rice, coconut milk and jerk seasoning

semolina toasts 3.



Pappardelle, braised chicken, roots, rosemary, Montasio

Confit of Maine Lamb Neck, cucumbers, mint, mustard and peas from the freezer

Braised Portobello from North Adams, lentils, criminis, parsley and farro

 Larger Plates


Roasted Skate Wing

butter braised artichokes fresh from the can, celery, tarragon and potato 

Whey Braised Veal Breast

Berle Farm polenta, pine nuts, spinach, saffron and carrots



Vanilla Cheesecake

citrus marmalade, carrot cake “cookie”

Bittersweet Chocolate Cake

red wine poached cherries and currants

Baked Lemon Honey Custard

lemon curd, raspberry jam, chamomile whipped cream and pistachio