Dinner Menu

Sunday, October 30th, 2016

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To Start


Roasted Beet “Tartare”

Hosta Hill crimson kraut, horseradish, kohlrabi, cabbage and apple 

Woven Roots’ Hakurei Turnips

carrots, curry, their greens and crushed cashews

Lettuces from Lee

Animal farm buttermilk, radish, broken crostini, dill, red onion

Veal and Potato Hash

slow poached egg, “tweaked” ketchup

Smoked Late Season Tomato Soup

grilled cheese

Spicy Chicken and Rice Croquettes

celeriac, pickled carrots, blue cheese and Frank’s

Semolina toasts (3.)



Fritter of Rhode Island Skate Wing

cauliflower, capers, brown butter, fennel

Rigatoncini, NEFF Beef Bolognese, Pecorino

Pizzichi di Farro, arugula, ricotta, garlic, crimini, Parmesan

Beef Braised Daikon

crispy maitakes, sweet and spicy soy, Napa cabbage

To Continue


Roasted Monkfish

braised lamb and chickpea stew, oranges

Brined Koch Farm Turkey Tender

butternut, ginger, apple, Brussels

Veal Meatballs “Blanquette”

button mushrooms, kale, high lawn cream and black pepper



Caramel Poached Pears

caramel ice cream, milk chocolate and salted hazelnut crunch

Fried “Pumpkin Cheesecake”

molasses, sage ice cream, walnuts, graham and apple sauce

Toasted Banana and Chocolate “Blintz”

Farmer Ground buckwheat, honey, coconut and ginger