Dinner Menu

Tuesday, December 27th, 2016

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To Start


Dad’s Apple Salad

maple, hazelnuts, peanuts 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

shaved radish, “fresh” croutons, Parmesan

Roasted Beets and Carrots from Lee

farro, leek vinaigrette, chevre

Kale, Bone Broth and Barley Stew

fried garlic oil and tomato

Smoked Trout Salad

toasts, pickles, egg and mustard

Fried Brussels Sprouts

pear, Maytag blue cheese, raisins, port and walnuts

Semolina toasts (3.)



Semolina dumpling, braised Vermont chicken, root vegetables

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

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

 Rhode Island Hake Cake

watercress, celery root, lentils

To Continue


Roasted Confit of Veal Breast

russets, mustard and Hosta Hill crimson kraut

Braised NEFF Beef

green peppercorn, spinach, vidalia, pomme puree



Sweet Potato Pudding

walnut, oat and brown sugar praline

Toasted Banana Bread

chocolate almond “butter”, summer jam, whipped cream

 Vanilla and Yogurt Panna Cotta

citrus, hazelnut