Dinner Menu

Friday, April 15th, 2016

share this:


Smaller Plates


Butternut Squash and Chorizo Croquettes

smoked chili jam, pepitas

Local Carrots and not so Local Chickpeas

tahini, olive oil, honey

Jalapeno and Tortilla “Poppers”

almond romesco, slaw, cilantro, radish

Delftree Button Mushroom Pate

shallots, garlic, kale tops, toasts

Slow Poached Mill River Farm Egg

bitter greens, bacon dashi, enoki

Vietnamese chicken Salad

Napa cabbage, peanuts, fish sauce, lime, herbs

Black Pepper Pork Rillettes

pickles, jam, mustard and toasts

Rhode Island Skate Fritters

pea and buttermilk pistou, pickled green beans

Dale’s Very Limited Radishes + Japanese Turnips

their greens and sunflower seed pesto

Hot Smoked Belly of Arctic Char

cucumber, dill, chive, crème fraiche and red onion

Toasted Garlic and Broccoli Stalk Soup

anchovy, crumble fries, lemon and pecorino

semolina toasts (3.)

Larger Plates


Pan Roasted Washington State Steelhead Trout

cannellini, flageolet, salsa verde, roasted and raw radish from Mill River

Steamed Rhode Island Hake and Mussels

spicy carrot brodo, buttermilk, avocado and cornbread “stuffing”

White Verjus Braised Lamb Cheeks

cauliflower, ginger, mint, grapes, couscous, yogurt and coriander

Misty Knoll Turkey and Walnut Meatballs

Hosta Hill gochu curry kraut, parsnip puree, mustard greens and lingonberry jus



Penne, roasted tomato, Lee farms ricotta, Parmesan

Orecchiette, braised chicken, kale, green olives, mirepoix, lemon

Pizzichi di Farro, Mighty Food Farm spinach and pine nut pesto, aged goat pecorino

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



Coconut and Milk Chocolate “Mound”

banana, cocoa sable, banana mousse, nutella, macadamia

Toasted Black Sesame Pudding

peanuts, ginger, baked grapes and rhubarb