Dinner Menu

Thursday, March 27th, 2014

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Small Plates


Fried Chicken Salad

frisee, smoked blue cheese vinaigrette and black pepper


Chicken Carnitas Taco

almond romesco, pickled jalapeno and lime dressed slaw


Charcuterie Plate

chicken liver pate, rabbit and pork terrine, mustard, jams and pickles

Salt Cod and Potato Soup

bacon and chives


Wilted Berry Patch Spinach Salad

lentils, mustard, crispy potatoes, a slow poached egg


Swordfish and Trout “Bruschetta”

chilies and broccoli rabe leaves, pickles

                                                                      Broccoli and Olive Salad

cucumbers, red wine vinaigrette and rosemary

Montauk Fluke Sausage and Rock Shrimp

carrot puree, potato chips, horseradish and parsley

Quail Thigh and Breast

poached pears, quatre d’epice, ginger and beets

sourdough toasts (3.)





Penne, roasted tomatoes, ricotta, Parmesan and EVOO

Spaetzle, corned beef, saurkraut and potatoes


Couscous, lamb and eggplant, Berle Farm yogurt

Orecchiette, braised veal and arugula pesto



Large Plates


Creekstone Farms Butcher’s Steak

 collard greens, fried potato, ham and parsley

Sautéed Skate Wing

clam and white bean “chowder”, fennels


Brimfield Chicken Breast

peas and carrots, fines herbes, and pine nuts


Pan Roasted Duck Breast

walnuts, onion and bulgur salad, mushroom ragout