Dinner Menu

Friday, October 7th, 2016

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 To Start


Smoked Trout Mousse

lemon, mustard, pickles, capers and toast

 Woven Roots’ Leaf Lettuce

green tomato vinaigrette, foccacia crouton, radish, dill, sour cream and bacon

Roasted Broccoli from Lee

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

Massaged Kale

yogurt and carrot vinaigrette, currants and hazelnuts

Curried Cream of Broccoli Stem Soup

leeks, apples, and curried cashews

Roasted Beets and Oranges

feta, pumpkin seeds and arugula

Colfax Farm Grilled Asian Greens

pear, daikon, turnip, chilies, scallion and sesame

Semolina toasts (3.)



Amber Ale Welsh Rarebit

maitake and beech mushrooms, toasted challah

Linguini, mussels, fennel seed, creamed leeks, chili flakes, orange zest and crumbs

Pizzichi di Farro, Lee farms ricotta, button mushrooms, braised kale, farro and Parmesan

Rigatoncini, NEFF beef and lamb ragu, roasted peppers, Pecorino

Petite Cider Braised Pork Shank

brown butter and butternut squash, apple, sage and mustard

To Continue


Pan Roasted Rhode Island Hake

charred bell pepper emulsion, white beans, saffron, celery root and more bell pepper

Roasted Veal Breast

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



Peanut Butter “Whoopie” Pie

caramel ice cream, peanut butter mousse, chocolate sauce and banana

Chamomile Panna Cotta and Poached Peaches

toasted milk crumb, strawberry puree

Pumpkin Cake and Maple Marshmallow

sage ice cream, graham and spiced walnuts