Dinner Menu

Saturday, December 10th, 2016

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To Start


Dad’s Apple Salad

maple, hazelnuts, peanuts, currants and sage

“Chicken Wing” and Rice Croquettes

celery puree, pickled carrots, hot sauce

Katsu of Woven Roots Daikon

marinated napa cabbage, fish sauce, more daikon, chilies

Sweet Potato and Oscar Blue’s Beerito Soup

vintage pickled habanero puree, cotija, crushed nachos

Romaine and Brined Carrot Top Caesar

shaved radish, torn toast and Parmesan

Roasted Beets and Carrots from Lee

pomegranate, orange, fresh cheese and sumac

Mousse of Steelhead Trout

pickles, toasts and mustard

Becket Duck Egg

Hosta Hill Kimchi, sweet potato, Brussels sprouts

Semolina toasts (3.)                                   Greens with vinaigrette (8.) 



Rigatoncini, pork sausage and tomato ragu, “shaky” cheese

Garganelli, spicy butternut “mac + cheese”, Vermont cheddar, maple crumb

Pan Seared Rhode Island Skate Wing

celery root, spinach, caper, brown butter 

Parsley and Whey Risotto

cremini and button mushrooms, Parmesan

To Continue


Roasted Confit of Veal Breast

potato, caraway, mustard and cabbage

Braised NEFF Beef

creamed kale, shaved carrot and turnip “horseradish”, beef jus



Sweet Potato Pudding

walnut, oat and brown sugar praline

Toasted Banana Bread

chocolate pumpkin seed butter, summer jam, coconut 

Ricotta Fritters

apple, saffron, spiced currant, pistachio and honey