Dinner Menu

Sunday, October 23rd, 2016

share this:

To Start


Apple and Pork Liver Mousse

bacon, mustard, maple and toast

 Shaved Kohlrabi and Kale Caesar

brined carrot tops, Parmesan, lentils, pine nut crumbs

Corned Beef “Hash”

curry ketchup, crumble fries, slow poached egg

Lettuces from Lee

feta vinaigrette. carrots, currants and sunflower seeds

Smoked Steelhead “Schmear”

pickled green tomatoes, cream cheese, fennel, cucumber

Roasted Butternut Squash and Coconut Milk Soup

sambal, cilantro, lime, pumpkin seeds

Scrapple of Oats, Chicken and Foie Gras

sherry, onions, veal jus

Woven Roots Broccoli

creamed leek and celery, blue cheese, walnuts

Semolina toasts (3.)



Semolina and Pecorino Dumplings, braised rabbit, sage, crimini mushrooms

Pizzichi di Farro, arugula, ricotta, garlic, Parmesan

Pan Seared Rhode Island Skate

cauliflower, caper, sultana, brown butter, couscous and curry

Crispy Vermont Chicken Drums

napa cabbage, Korean flavors

To Continue


Braised NEFF Beef

parsley puree, sticky collard greens, fried maitake 

Roasted Breast of Veal

carrots, turnip, mustard and mustard greens



Caramel Poached Pears

caramel ice cream, milk chocolate and salted hazelnut crunch

Pumpkin Cake

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

Fried Cinnamon Oatmeal

brown butter, baked apples, molasses and whipped cream