Dinner Menu

Saturday, March 19th, 2016

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Smaller Plates


Roasted Brussels Sprouts

bacon, Black Duck Farm duck egg, Berleberg

Carrot and Cayenne Pepper Soup

blue cheese and chicken croquette, shaved celery

Lisa’s Chopped Spinach Salad

feta, oranges, bulgur, saffron, raisin

Maine Red Shrimp Toast

buttered brioche, white fish roe and roasted radish

Pork Carnitas Tacos

almond romesco, slaw and bodega jalapeno

Shaved Kohlrabi and Frisee

creamy Parmesan and green olive, potato, crumbs

Pate of Delftree Button Mushrooms

parsley, melted onion and garlic

Warm Pickled and Marinated Kale Crowns

Maine flageolet, sun dried tomatoes, Pecorino


Poached Mill River Egg and Razor Clams

garlic “leek” pesto, pistachio, spicy greens

semolina toasts (3.)


Larger Plates


Sausage of North Star Lamb

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

Confit of Upstate NY Veal Breast

sticky rice, maple-soy, carrot, ginger, choi and sesame

Line Caught Rhode Island Hake

celery root and shrimp bisque, kohlrabi, fines herbs, more celery

Swedish Meatballs

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




Havarti gnocchi, caramelized onions, button mushrooms, marrow crumbs

Penne, roasted tomato, Lee farms ricotta, Parmesan

Herbed semolina dumpling, braised chicken, peas, carrots and Mill River pea shoots

Spaghetti, spinach, sweet onion and butternut squash, pecorino




Dark Chocolate Cake

raspberry, cocoa crumb, red wine and whipped cream

“Medium Rare” Peanut Blondie

bacon-raisin butterscotch, cream cheese frosting and banana