Dinner Menu

Friday, February 12th, 2016

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Smaller Plates


Mousse of Steelhead Trout

horseradish, cucumber, black pepper and toasts

Fried Brussels Sprouts

kimchi peanut butter, rice, more peanuts

Roasted Mighty Food Farm Beet Salad

orange, shallot, feta, pumpkin seeds

Roasted Vermont Carrots

celeries, Point Reyes blue cheese, Franks

Generic Romaine

artichoke heart, parmesan – black olive dressing

 Fried Chicken Skin Tacos

almond romesco, slaw, refried beans, jalapeno

Black Duck Farm Duck Egg

split pea, smoked pork loin, chives

Sweet Potato Fritters

brown sugar, yogurt, sage, walnuts, brown butter

Fried Sweetbreads and Veal Confit

slow poached egg, potato, mustard, onion, spinach

Cauliflower and Potato Soup

lemon, high lawn cream, garlic and thyme

semolina toasts (3.)

Larger Plates


Seared NEFF Flank Steak

caramelized onion, Delftree mushroom fricassee, Gruyere and pomme fondue, arugula

 Spiced Duck and Cherry Meatballs

pumpkin puree, braised greens, pickled cherries

Sautéed Rhode Island Skate Wing

white beans, saffron, tomato, kale

Schnitzel of NEFF Pork

currant braised cabbage, kohlrabi, apple, smoked mustard seed

 Pastas 15./22.

Orecchiette, spicy Italian sausage, pepperoncini, peas and pea shoots

Semolina Dumplings, braised Vermont chicken, potato, green olive pistoú

Penne, roasted tomato, Lee farms ricotta, Parmesan



Yeasted Marzipan Roll

chocolate sauce, crème fraiche, hazelnut brittle

White Chocolate Cheesecake

orange marmalade, clementine, pecan shortbread