Dinner Menu

Saturday, February 20th, 2016

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Smaller Plates


Delftree Button Mushroom Pate

pickles, mustard and toasts

Fried Brussels Sprouts

smoked pork loin, Mill River poached egg, cheddar

Roasted and Pickled Mighty Food Farm Beets

orange, coriander, feta, poppy and pumpkin seeds

Slow Roasted Carrots

blue cheese, celery and hot sauce

Whitefish and Smoked Steelhead Roe Toast

toasted dill brioche, crème fraiche, red onion

 Generic Romaine

creamy Parmesan and green olive, more Parmesan

Beef Chili and Cheese Taco

almond romesco, chipotle pimento, lettuce

Cauliflower and Potato Soup

High Lawn cream, garlic and thyme

Mackerel Salad

winter vegetable “slaw”, horseradish, young greens

Bone Marrow and Red Wine Risotto

cornichons, shallot and parsley

semolina toasts (3.)

Larger Plates


Sautéed Rhode Island Skate Wing

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

Pork Loin Schnitzel

currant braised cabbage, apple sauce, smoked mustard and kohlrabi salad

Veal Breast Confit

carrot, Berry Patch joi choi, toasted rice, sesame and soy

Swedish Meatballs

pomme puree, lingonberry jam, pickled cucumber, gravy



Parsley spaetzle, roasted mushrooms, potato, peas from the freezer and lemon

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-red wine braised figs, peanut and graham crumb

Cherry and Macadamia Carrot Cake

orange and apricot marmalade, whipped cream