Dinner Menu

Friday, December 23rd, 2016

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To Start


Dad’s Apple Salad

maple, hazelnuts, peanuts, currants and sage

Delicata Squash and Greens

pomegranate, feta, pumpkin seeds

Braised Turkey Croquettes

cranberry puree, celery root, celery, more cranberry

Kohlrabi and Brined Carrot Top Caesar

sweet onion, “fresh” crouton, Parmesan

Roasted Beets and Carrots from Lee

farro, leek vinaigrette

Kale and White Bean Soup

whey, fried garlic and EVOO

Becket Duck Egg

farmhouse sausage gravy, scallion biscuit and cheddar

Fried Brussels Sprouts

pear, Maytag blue cheese, raisins, port and walnuts

Semolina toasts (3.)



Linguini, button mushrooms and sherry, Monterey chevre, garlic crumb

Orecchiette, spicy pork sausage, braised greens, “shaky” cheese

Penne, roasted tomato, EVOO, Parmesan and Lee farm ricotta

 Rhode Island Hake Cake

watercress, celery root, lentils

To Continue


Roasted Confit of Veal Breast

potato, mustard and Hosta Hill crimson kraut

Braised NEFF Beef

pomme puree, green peppercorn jus, spinach



Sweet Potato Pudding

walnut, oat and brown sugar praline

Toasted Banana Bread

chocolate almond “butter”, summer jam, coconut

 Chocolate Biscuits

orange, pomegranate, mascarpone, graham cracker crumb