Dinner Menu

Wednesday, October 14th, 2015

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 Smaller Plates


Arugula, Grapefruit, Roasted Beets

crème fraiche, verbena, poppy

Local Lettuces

Berry Patch Melon, miso, honey and mirin

Fried Pickle Taco

almond romesco, bacon dressed lettuces, jalapeno

 Fried Delftree Shiitakes

seared bok choi, sesame, bonito, carrot, ginger aioli

Warm Frisee, Duck Confit and Lentils

mustard, plum jam, fried and roasted onions

Curried Bluefish Mousse

pickled cucumber jam, pickles, toast

Potato and Duck Heart Hash

slow poached egg, farro, dill

Matty’s Delicata Squash and Hudson Valley Pears

pumpkin seed, endive, pomegranate and feta

Broccoli, Scallion and Clams

peanut butter rice, garlic, chilies and cilantro

semolina toasts (3.)

Larger Plates


 Schnitzel of D’artagnan Chicken Leg

corned cabbage, spaetzle, smoky mustard seed and turnips

Veal and Porcini Meatballs

polenta, marsala, black truffle, braised kale, crimini mushroom, butternut squash

Braised Osso Bucco of Domestic Lamb

roasted cauliflower, yogurt, chickpeas, currants, parsley, tomato jus

Filet of Farm Raised Idaho Trout

purple fingerlings, smoked belly, tarragon, horseradish, celery, apple “sauce”



Campanelli, cauliflower and Swiss “mac n’ cheese”, ham crumbs

Orecchiette, braised NEFF beef, pepperoncini, sour cream and green onion

Penne, roasted tomato, Lee farms ricotta, Parmesan



Chamomile and Leahey Farm Yogurt Panna Cotta

tart plum jam, toasted oats, poached pear

Warm Butternut Squash and Jasmine Rice Pudding

maple walnut ice cream, cranberries, toasted sage, brown butter

“Candy Bar” of Peanut Butter, Brownie and Marshmallow

raisin, white chocolate caramel, whipped cream