Dinner Menu

Thursday, February 18th, 2016

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Smaller Plates


Delftree Button Mushroom Pate

pickles, mustard and toasts

Fried Brussels Sprouts

smoked pork loin, Black Duck Farm egg, cheddar

Roasted and Pickled Mighty Food Farm Beets

orange, coriander, feta and pumpkin seeds

Red Wine and Bone Marrow Risotto

cornichons and tomato vinaigrette

Slow Roasted Carrots

ginger, thai basil, green mango, cashews

Fried Katama Bay Oysters

buttermilk, black pepper and frisee

Generic Romaine

Parmesan dressing, olive tapenade

Beef Chili and Cheese Taco

almond romesco, chipotle pimento, lettuce

Golden Whitefish and Smoked Roe Toast

dill brioche, red onion, crème fraiche and lemon

Cauliflower and Potato Soup

lemon, High Lawn cream, garlic and thyme

Fried Shiitakes Salad

cucumber, bonito, kohlrabi, sesame

Pheasant and Cabbage Spring Rolls

carrot, scallion and soy-maple

semolina toasts (3.)

Larger Plates


Sautéed Rhode Island Skate Wing

white beans, saffron, tomato, kale, leeks and celery

Pork Loin Schnitzel

sauerkraut, apple sauce, mustard and kohlrabi salad

Braised Veal Cheeks

cherry, polenta, carrots and endive

Braised Painted Hills Beef Short Rib

pomme fondue, arugula, mushroom



Orecchiette, spicy Italian sausage, pepperoncini and peas

Penne, roasted tomato, Lee farms ricotta, Parmesan

Spaghetti, pancetta, walnut and spinach pesto, butternut squash, balsamic, crumbs



White Chocolate Cheesecake

passion fruit curd, pecan shortbread

Dark Chocolate Ice Cream

caramel and red wine braised figs, walnut “dirt”

Cherry and Macadamia Carrot Cake

cream cheese mousse, marmalade