Dinner Menu

Friday, April 28th, 2017

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To Start

12.

Artisanal Head Lettuces

currant vinaigrette, poppy seeds and almonds

Black Duck Farm Egg

mushroom toast, I-talian flavors, sun dried tomatoes

Broccoli and Cheddar Croquette Tacos

almond romesco, jalapeno and slaw

Roasted Beets

blue cheese, walnuts and arugula

Generic Romaine and Pickled Onions

Castelvetrano olive dressing, Parmesan and “garlic bread”

Seared Cricket Creek Pork and Apple Liverwurst

pickles, smoked onion jam

Cabbage Stuffed Cabbage

rice, “Singapore seasoning”, scallion broth

Bitter Greens

burnt citrus vinaigrette, feta and pistachios

 semolina toasts (3.)              local greens with vinaigrette (8.) 

Next

18.

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

Lamb, black eye peas, mango and tomato jerk, pilaf of couscous and orzo

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

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

Larger Plates

26.

Roasted Vermont Chicken Thighs

polenta, broccoli, tomato, pecorino, Calabrian chili

Filets of Farm Raised Idaho Trout

peas and bacon salad, potato, wild leek, pea shoots, crème fraiche

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 cookie