Dinner Menu
Friday, December 30th, 2016
To Start
12.
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.)
Next
18.
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
26.
Seared Diver Scallops
parsnip, saffron, grapefruit and endive
Pan Seared Breast of Vermont Chicken
white beans, kale pesto, walnut, carrots
Sweet
10.
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