Dinner Menu

Friday, December 30th, 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

Becket Duck Egg

sausage cheddar gravy, toast and scallion

Romaine and Brined Carrot Top Caesar

shaved radish, “fresh” croutons, Parmesan

Roasted Beets and Monterey Chevre

quinoa, honey vinaigrette, upland cress

Kale, Bone Broth and Barley Stew

fried garlic oil and tomato

Lamb Spare Ribs

chilies, cilantro, chickpeas and mango (fatty + spicy)

Woven Roots Late Season Spinach

Point Reyes blue, walnut, pears and port

Semolina toasts (3.)                               Local greens and vinaigrette (8.)



Semolina dumpling, braised Vermont chicken, root vegetables

Linguini and Manila clams, chili flakes, lemon, bacon and parsley

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

 Rhode Island Skate Cake

celery root, lentils and generic romaine

To Continue


 Seared Diver Scallops

parsnip, saffron, grapefruit and endive

Pan Seared Breast of Vermont Chicken

white beans, kale pesto, walnut, carrots



Warm Brown Sugar Oatmeal

vanilla ice cream, maple poached apples and walnut praline

Toasted Banana Bread

chocolate almond “butter”, summer jam, whipped cream

 Vanilla and Sour Cream Panna Cotta

citrus, hazelnut