Dinner Menu

Friday, May 5th, 2017

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To Start

12.

 Artisanal Head Lettuces

Hosta Hill kimchi and tahini dressing, cucumber, sesame, cilantro

Broccoli and Cheddar Croquette Tacos

almond romesco, jalapeno and slaw

Woven Roots Young Lettuces

currant vinaigrette, poppy seeds and almonds

Smoked Mussels

ramp cream cheese, horseradish, chives and toasted bagel

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, Montasio, basil and lemon

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

Fried Soft Shell Crab, grilled ramp aioli, “pickled chips “ (double/26)

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