Dinner Menu

Friday, February 26th, 2016

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Smaller Plates


Squab and Walnut Pate

pickles, walnut, mustard and toasts

Fried Brussels Sprouts

pork loin, Black Duck Farm duck egg, cheddar

Roasted and Pickled Mighty Food Farm Beets

young greens, poppy vinaigrette, feta and apple

Slow Roasted Carrots

blue cheese, celery and hot sauce

Whitefish and Smoked Steelhead Roe Toast

toasted dill brioche, crème fraiche, red onion

Butternut Squash Fritters

Monterey chevre, orange, vanilla, more citrus

Butternut Squash Soup

coconut, mango, sherry and mint

Generic Romaine

creamy Parmesan and green olive, croutons

Beef Chili and Cheese Taco

almond romesco, chipotle pimento, lettuce

Braised Beef Cheek

carrot-horseradish, mustard greens and kohlrabi

 Fried Marinated Shiitakes

miso bone broth, slow poached egg, nori, tofu

semolina toasts (3.)

Larger Plates


Confit Gulf Shrimp and Northeast Pork Belly

crispy grits, crumbled Berle Farm cornbread, last season’s hot sauce, yam

 Roasted Vermont Chicken Thigh

braised drum, broccoli, shallot, lemon, black truffle and parsley

Pan Seared Rhode Island Skate Wing

braised kale, leek and lentil stew, salsa verde

Swedish Duck Meatballs

pomme puree, lingonberry jam, pickled cucumber, gravy



Parsley spaetzle, roasted mushrooms, spinach, sage, potato and lemon

Penne, roasted tomato, Lee farms ricotta, Parmesan

Spaghetti, bone marrow Bolognese, pancetta, toasted pecorino crumb

Orecchiette, cauliflower and Gruyere mac n’ cheese, peas and pea shoots



White Chocolate Cheesecake

passion fruit curd, pecan shortbread

Dark Chocolate Ice Cream

caramel-red wine braised figs, peanut and graham crumb

Apricot and Pistachio Carrot Cake

orange marmalade, whipped cream