Dinner Menu

Wednesday, May 11th, 2016

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Smaller Plates


Root Cellared Carrot “Steak”

cashews, carrot kraut and curry

 Fried Potato and Colfax Bean Tacos

almond romesco, cabbage, 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

Red and Green Leaf Lettuces

AF buttermilk, carrots, croutons

 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

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

sesame emulsion, crispy rice, Mighty Food Farm bok choi

Haddock from Gloucester

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

Pulled Pork Sliders

habanero BBQ, fried pickles, slaw, store bought french fries



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