Dinner Menu

Sunday, March 20th, 2016

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Smaller Plates


Black Duck Farm Duck Egg

chorizo, butternut squash, sour cream, pepitas

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

horseradish, white fish roe and crème fraiche

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, sundried 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




Penne, roasted tomato, Lee farms ricotta, Parmesan

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

Spaghetti, spinach, sweet onion and butternut squash, pecorino


Havarti dumplings, button mushrooms, caramelized onion brodo, marrow crumbs




Dark Chocolate Cake

raspberry, cocoa crumb, red wine and whipped cream

“Medium Rare” Peanut Blondie

bacon-raisin butterscotch, cream cheese frosting and banana