Dinner Menu

Wednesday, May 10th, 2017

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To Start

12.

Green Olive and Whey Soup

lentils, more olives

Broccoli and Cheddar Croquette Tacos

almond romesco, jalapeno and slaw

Rawson Brook Chevre and Pete’s Arugula Toast

early radishes, EVOO

Diego’s First Shiitakes

asparagus, cucumber, sesame, kimchi, bonito, soy nuts and scallion

Roasted Beets

Point Reyes blue cheese, almonds and endive

“Hadley Grass”, aka Asparagus

lemon, farm egg, buttered crumbs and basil

Cod Fritter

caper, lemon, grilled ramp aioli, burger pickles and parsley

Cabbage Stuffed Cabbage

rice, “Singapore seasoning”, scallion broth

Woven Roots Young Lettuces

burnt citrus vinaigrette, feta and pistachios

semolina toasts (3.)

 Next

18.

Garganelli, braised chicken and sunflower seeds, arugula, Montasio and lemon

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

Sloppy Maitake, wild leeks, crème fraiche, peas from the freezer, yeast vinaigrette

Confit of Portobello from North Adams, crimini jus, grains and pickled buttons 

Larger Plates

26.

Roasted Thighs of Vermont Chicken

polenta, cauliflower “parm”, chilies and Pecorino

Soft Shelled Crabs

aioli, pickled celery, young greens and potato (1/2 portion 18.)

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, crushed fortune cookie, almond