Dinner Menu

Wednesday, May 3rd, 2017

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To Start

12.

Artisanal Head Lettuces

Hosta Hill kimchi and tahini dressing, cucumber, sesame

Broccoli and Cheddar Croquette Tacos

almond romesco, jalapeno and slaw

Woven Roots Young Lettuces

currant vinaigrette, poppy seeds and almonds

Mushroom and Ricotta Toast

tomato, Montasio and garlic

Roasted Beets

Point Reyes blue cheese, walnuts and arugula

Seared Cricket Creek Pork and Apple Liverwurst

pickled onion and apple salad, mustard, toast

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

Lamb jerk, spiced tomato sauce, raisins, cilantro, couscous

Whitefish Cake, green olive Caesar, lentils, Mill River romaine and cucumber

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

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