Dinner Menu

Tuesday, April 25th, 2017

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To Start

12. 

Artisanal Head Lettuces

currant vinaigrette, poppy seeds and almonds

Black Duck Farm Egg

ramp, smoked blue fish and potato hash

Woven Roots Daikon “Katsu”

sesame and Hosta Hill kimchi emulsion, marinated cucumbers, more kimchi

Roasted Beets

blue cheese, walnuts and arugula

Not Local Romaine and Very Local Carrots

Castelvetrano olive dressing, Parmesan and “garlic bread”

Cricket Creek Pork and Apple Liverwurst

pickles, smoked onion and sherry

Cabbage Stuffed Cabbage

rice, “Singapore seasoning”, scallion broth

Bitter Greens

burnt citrus vinaigrette, feta and pistachios

semolina toasts (3.)

Next

18.

Garganelli, braised chicken and sunflower seeds, arugula, Parmesan, sage and lemon

Cavatelli, jerk lamb, black eye peas, spicy mango and tomato

Whitefish Cake, caper, lemon, dill, lentil, romaine and cucumber

Braised Portobello from North Adams, crimini jus, grains and pickled buttons

Larger Plates

26.

Filets of Farm Raised Idaho Trout

bacon and pea salad, potato, wild leek, pea shoots and sour cream

Roasted Vermont Chicken Thighs

polenta, broccoli, tomato, Parmesan, Calabrian chili, arugula

 Sweet

10.

Vanilla Cheesecake

citrus marmalade, seeded cookies

Baked Lemon Honey Custard

lemon curd, raspberry jam, chamomile and pistachio

Chocolate Rice Pudding “Sundae”

hot fudge, coconut cream, marshmallow, crushed fortune cookies