Dinner Menu

Sunday, March 6th, 2016

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Smaller Plates


Fried Brussels Sprouts

bacon, Black Duck Farm duck egg, cheddar

Roasted and Pickled Mighty Food Farm Beets

poppy vinaigrette, feta and apple

Slow Roasted Vermont Carrots

California blue cheese, Buffalo sauce, cress, celery

Whitefish Roe Toast

toasted dill brioche, crème fraiche, lemon

Pork Rillette

smoke, mustard and toast


Skate Wing Fritters

aioli, capers, horseradish-carrot, greens


Shaved Kohlrabi and Kale

creamy Parmesan and olive, potato, croutons

Slow Poached Farm Egg

petite stew of Vermont chicken, caramelized onions

Game Bird, Foie Gras and Cherry Terrine

pickled cherries, plum, mustard, toast

local greens with vinaigrette (8.)

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 Miller River bok choi

Pan Seared Cod

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

Bucatini, bone marrow “bolo”, pancetta, toasted pecorino crumb

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




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