Dinner Menu

Saturday, December 3rd, 2016

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To Start


Kale and Shaved Apple Salad

maple, hazelnuts, currants and sage

Lettuces from Lee

buttermilk dressing, black pepper and torn croutons

Katsu of Woven Roots Daikon

marinated napa cabbage, fish sauce, more daikon, chilies

Butternut Squash and Smoked Jalapeno Soup

cotija pimento cheese

Kohlrabi Caesar

brined carrot tops, garlic crumbs, lentils and Parmesan

Roasted Beets and Carrots

pomegranate, orange, Up-land cress and sumac

Turkey Chowder

cranberry, thyme

Becket Duck Egg

corned beef heart hash, pickled radish Russian, shaved cabbage

Semolina toasts (3.)



Rigatoncini, NEFF Beef Bolognese, “shaky” cheese

Semolina and sage dumplings, Delftree oyster mushrooms, chicken stock, thyme

Pan Seared Rhode Island Skate Wing

celery root, spinach, caper, brown butter

 Roasted Misty Knoll Chicken Thigh

Hosta Hill Kimchi, sweet potato and Brussels sprout

To Continue


Confit of Veal Breast

potato, melted cabbage, mustard and rye

NEFF Pork Meatballs

tomato, polenta, broccoli raab and Parmesan



Sweet Potato Pudding

walnut, oat and brown sugar praline

Toasted Banana Bread

cream cheese, molasses, buckwheat, peanuts and graham cracker

 Chocolate Biscuits

orange butter cream, marmite ice cream and oranges