Dinner Menu

Tuesday, May 10th, 2016

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Smaller Plates


Root Cellared Carrot “Steak”

cashews, carrot kraut and curry 

Fried Potato and Colfax Bean Tacos

almond romesco, iceberg, sour cream, “taco sauce” 

Creamed Spinach Croquette

smoked tomato jam. pickled button mushrooms

Generic Kale and Alfonso Black Olive Salad

sundried tomato, torn toast and Parmesan

Cucumber and Berle Farm Yogurt

Vermont radish, tahini, bulgur, lemon 

Veal Pastrami Hash

Alsatian mustard and duck egg

 Farm Raised Idaho Trout Mousse

wasabi tobiko, pickled celeries, upland cress

Chicken Liver and Almond Pate

cherry chutney, onion mustard and pickles

Marinated Delftree Mushrooms

lentils, garlic, frisee and shallot

Young Mill River Farm Greens

pumpkin seeds, red wine vinegar, amaranth

semolina toasts (3.)


Larger Plates


Spiced +Seared Lamb Neck and Leg

saffron “hummus,” carrots, raisins, cilantro, more chickpeas 

Scallion, Shiitake and NEFF Pork Meatballs

Hosta Hill kimchi puree, crispy rice, Mighty Food Farm bok choi 

Fried Mill River Chicken Thighs

braised kale, smoked jus, horseradish, roasted broccoli and cubanelle peppers

Haddock from Gloucester

peas, spinach, lemon, parsley, chives, buttered crumbs, ramp and almond pistou

Fried Washington State Oyster Sliders

pickled aioli, slaw, store bought fries (16.)




Linguini, radish green and sunflower seed pesto, pecorino 

Pizzichi di Farro, braised chicken and green olives, crumbs

Orecchiette, crushed peas from the freezer, bacon, ramp vinegar, pistachio and chevre

Penne, roasted tomato, ricotta, Parmesan and EVOO




Torn Swedish Walnut Meringue Cake

banana mousse, banana, cocoa sable

Vietnamese Peanut Butter and Ginger Pudding

lime crème anglaise, Rice Krispie’s, Thai basil, mint and fish sauce peanut brittle