Dinner Menu

Friday, October 14th, 2016

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To Start


Apple and Pork Liver Mousse

bacon, mustard, maple and toast

 Woven Roots’ Leaf Lettuce

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

Broccoli and Roasted Peppers from Lee

arugula, sundried tomatoes, fennel, oregano and red wine vinegar

Massaged Kale from Pete and Jenn

yogurt and carrot vinaigrette, currants and hazelnuts

Smoked Eggplant, White Bean and Garlic Soup

chili flake, pecorino, arugula and EVOO

Roasted Beet “Tartare”

feta, orange, toasted pumpkin seeds

Spicy Grilled Asian Greens

pear, daikon, turnip, soy, scallion and sesame

Semolina toasts (3.)




Wheat Beer and Vermont Cheddar Welsh Rarebit

Delftree maitake mushrooms, toasted challah

Fusilli, broccoli and cheddar mac ‘n cheese, crushed Ritz

Pizzichi di Farro, arugula and ricotta pesto, garlic and kale stem sofrito, Parmesan

Pan Seared Rhode Island Skate

cauliflower, caper, sultana, couscous and curry

To Continue


Long Island Duck Confit

apple, radish, butternut squash, cabbage, spelt berries and pomegranate molasses

Braised NEFF Beef Chuck Roll

collard greens, parsley, roasted onion, crumble fries

Turkey and Walnut Meatballs

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



Peanut Butter Mousse and Bananas

caramel ice cream, chocolate sauce

Pumpkin Cake

maple marshmallow, spiced walnuts, graham cracker and sage ice cream

Fried Cinnamon Oatmeal

brown butter, baked apples, molasses and whipped cream