Dinner Menu

Friday, March 11th, 2016

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Smaller Plates


Roasted Brussels Sprouts

bacon, Black Duck Farm duck egg, Berleberg

Chicken and King Trumpet Meatballs

slow poached egg, mustard greens, squash

Slow Roasted Vermont Carrots

California blue cheese, Buffalo sauce, cress, celery

Roasted Local Sweet Potato

chorizo, sour cream, jalapeno, cilantro, pepitas

Whitefish Roe

dill brioche, crème fraiche, red onion

 Tuna and Pok Choi Tartare

cucumber, kimchi, sesame, scallion

 Shaved Kohlrabi and Kale

creamy Parmesan and olive, potato, crumbs

Pate of Delftree Button Mushrooms

parsley, melted onion and garlic

Game Bird, Foie Gras and Cherry Terrine

pickled cherries, plum, mustard, toast

Roasted Pumpkin and Vermont Cheddar Soup

last summer’s hot sauce and chicken croquettes

 semolina toasts (3.)

Larger Plates


Sausage of North Star Lamb

lentils, red wine, mustard greens, shallots, milk poached garlic, tuna croquette

Confit of Upstate NY Veal Breast

sticky rice, maple soy, carrot, ginger and Mill River bok choi

Pan Seared Rhode Island Hake

celeriac and shrimp bisque, kohlrabi, celery, fine herbs

Swedish Meatballs

pomme puree, lingonberry, pickled cucumber, Dan’s not so secret gravy



Garlic spaetzle, Delftree crimini and button mushrooms, sage and lemon

Penne, roasted tomato, Lee farms ricotta, Parmesan

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

Spaghetti, toasted onion bechamel, black pepper, Mighty Foods Farm spinach, crumbled French’s



Dark Chocolate Cake

raspberry, almond, graham, red wine and whipped cream

Apricot and Pistachio Carrot Cake

oranges, ginger, cream cheese frosting, passion fruit and apricot jam