Dinner Menu

Tuesday, December 6th, 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 Chorizo Chili

cotija pimento cheese, cumin and scallion

Kohlrabi Caesar

brined carrot tops, garlic crumbs, lentils and Parmesan

Roasted Beets and Carrots

pomegranate, orange, Up-land cress and sumac

Mousse of Steelhead Trout

pickles, toasts and mustard

Becket Duck Egg

corned beef heart hash, pickled radish Russian, shaved cabbage

Semolina toasts (3.)



Rigatoncini, NEFF Beef Bolognese, “shaky” cheese

Garganelli, butternut “mac + cheese”, Vermont cheddar, maple crumb

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


Roasted Confit of Veal Breast

potato, caraway, mustard and cabbage

Braised NEFF Beef

creamed greens, roasted and raw turnips, beef jus



Sweet Potato Pudding

walnut, oat and brown sugar praline

Toasted Banana Bread

chocolate pumpkin seed butter, summer jam, coconut

Ricotta Fritters

apple, saffron, spiced currant, pistachio and honey