Dinner Menu

Tuesday, October 11th, 2016

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To Start


Smoked Trout Mousse

lemon, mustard, pickles, capers and toast

Woven Roots’ Leaf Lettuce

green tomato vinaigrette, black pepper, radish, dill, sour cream and bacon

Roasted Broccoli from Lee

brined carrot top “Caesar,” pine nut crumbs, lentils

Massaged Kale from Pete and Jenn

yogurt and carrot vinaigrette, currants and hazelnuts

Red Pepper and White Bean Soup

arugula, pecorino, focaccia crouton

Roasted Beet “Tartare”

feta, orange, toasted pumpkin seeds

Colfax Farm Grilled Asian Greens

pear, daikon, turnip, chilies, scallion and sesame

Semolina toasts (3.)



Wheat Beer and Vermont Cheddar Welsh Rarebit

Delftree maitake mushrooms, toasted challah

Linguini, spicy mussels, fennel seed, High Lawn cream, orange crumbs

Pizzichi di Farro, Lee farms ricotta, braised greens, Parmesan

Pan Seared Rhode Island Skate

cauliflower, caper, sultana, couscous and curry

To Continue


Long Island Duck Confit

apple, radish, balsamic, braised chicories

Roasted Veal Breast

carrots, horseradish, crème fraiche, lemon, parsley and upland cress

Turkey and Walnut Meatballs

celery root, delicata squash, cranberry jus, ginger and rosemary



Peanut Butter Mousse and Bananas

caramel ice cream, peanut crumbs, chocolate sauce

Greek Yogurt and Chamomile Panna Cotta

toasted milk crumb, cranberry, orange and cherry “chutney”

Fried Cinnamon Oatmeal

brown butter, baked apples, maple syrup and whipped cream