Dinner Menu

Tuesday, November 23rd, 2010

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Small Plates


Crispy Rice and Chicken Wing “Confit” Croquettes, hot sauce, carrots

Young Lettuces, Caesar dressing, deviled eggs, croutons and white beans

Open Pasture Vermont Veal Sausage, mushrooms, Parmesan and sauerkraut

Split Pea, Bacon and Buttercup Squash Soup, roasted tomato toast

Celery Root Latkes, smoked mackerel and crab salad, pickles and horseradish cream

Gilfeather Turnip, Parmesan and Black Truffle Soup, chevre

Mac and Cheese, English cheddar, cauliflower, delicata squash and sun dried tomatoes

Mixed Greens with vinaigrette (8.)

Sourdough Toasts with olive oil (2.)



Orecchiette, roasted kale, acorn squash, pumpkin seeds and brown butter

Spaghetti, bone marrow “Bolognese”, toast

Garganelli, spicy roasted tomato, olives and ricotta

Garlic cavatelli, braised duck ragout



Pan Seared NEFF Beef, heirloom turnip gratin, lentils, Japanese turnips, caramelized onions, red wine currant jus

Roasted Misty Knoll Chicken Breast, jasmine rice and crushed farro, Jerusalem artichokes, caper vinaigrette


Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness

Before placing your order, please inform your server if a person in your party has a food allergy