Dinner Menu

Thursday, October 27th, 2016

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To Start


Roasted Beets and Strawberries

crème fraiche, crimson kraut, horseradish and grains of paradise

 Shaved Kohlrabi and Broccoli Caesar

brined carrot tops, Parmesan, lentils, pine nut crumbs

Corned Cabbage Pierogies

smoked onions, cabbage, sour cream and potato

Lettuces from Lee

feta vinaigrette, carrots, currants and sunflower seeds

Smoked Steelhead “Schmear”

pickled green tomatoes, cream cheese, fennel, cucumber

Smoked Berry Patch Tomato Soup

havarti grilled cheese and chives

Semolina toasts (3.)



Semolina Dumplings, braised rabbit, sage, crimini mushrooms, pecorino

Pizzichi di Farro, arugula, ricotta, garlic, Parmesan

Schnitzel of Vermont Chicken Thigh

Alsatian mustard, cabbage, radish, apple

Pan Seared Rhode Island Skate

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

To Continue


Roasted Steelhead Trout

celery root and yogurt, roasted pear, spinach, sherry vinegar

 Braised NEFF Beef

creamed leeks, sticky collard greens, fried maitakes

 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 candy, spiced walnuts, graham cracker and sage ice cream

Toasted Banana and Chocolate “Blintz”

Farmer Ground buckwheat, honey, coconut and ginger