Dinner Menu

Saturday, February 27th, 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 Roe Toast

toasted dill brioche, crème fraiche, red onion

Butternut Squash Fritters

Monterey chevre, orange, vanilla, more citrus

Butternut Squash Soup

coconut, mango and sherry

Generic Romaine

creamy Parmesan and green olive, croutons

Beef Chili and Cheese Tacos

almond romesco, chipotle “pimento” sour cream

Toast of Cherry and Veal Cheek “Jam”

carrot-horseradish, mustard greens

 Fried Marinated Shiitakes

miso bone broth, slow poached egg, nori, soy

semolina toasts (3.)

lettuces with vinaigrette (8.)

Larger Plates


Confit of Gulf Shrimp and Northeast Pork Belly

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

 Roasted Vermont Chicken Thigh

braised drum, pickled broccoli, broccoli “marrow” puree, shallot, lemon and black truffle

Pan Seared Rhode Island Skate Wing

warm Mighty Food Farm spinach, kohlrabi and lentil, salsa verde, black olive tapenade

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 “bolo”, pancetta, toasted pecorino crumb

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



White Chocolate Cheesecake

raspberry puree, almond, graham

Apricot and Pistachio Carrot Cake

oranges, ginger, whipped cream, passion fruit and apricot jam