Small Plates

10.

Roasted Delicata Squash

leeks, pickled peppers, feta, arugula, giant Peruvian lima beans, pumpkin seeds and sherry

Swordfish Rillettes

seasonal pickles, beet salad, curry

Slow Poached Egg

Israeli couscous and grain risotto, Jerusalem artichokes, black truffle, Parmesan

Heirloom Fall Squash Soup, Marina di Chiogga

corn, kale, concord grape

Semolina toasts (2.) Young lettuces with vinaigrette (8.)

Mid

15.

Pan Seared Veal Sweetbreads

local ginger and vaguely Asian flavors, oxtail wontons, acorn squash, broccoli

Charred Confit of Spanish Octopus

tortilla gratin, veal chorizo, jalapeno, Mexican almond romesco, micro greens, New England squid

Pasta

20.

Fuselli, butternut squash “mac and cheese”, aged Vermont cheddar, maple sweet + sour, crispy onions

Rigatoni, roasted tomato, High Lawn ricotta, Parmesan

Linguini, bone marrow tomato sauce, black truffle crumbs

Plates

25.

Steamed Rhode Island Hake

New Zealand cockles, celery root, braised fennel and Bare Foot Farm potatoes

Roasted Breast of Misty Knoll Chicken

Spanish green olive and Marcona almond romesco, The Berry Patch cauliflowers, lentils, braised leg

Scallops and Pork Belly

white beans, mustard, late season tomato panzanella

Six Course Menu Tasting, sixty dollars per person