Dinner Menu

Tuesday, May 24th, 2016

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Smaller Plates


Young Lettuces from Vermont

Berle Farm yogurt, tahini, maple walnut granola

Tortilla and Pinto Bean Soup

chicken stock, cumin, avocado mousse

 MFF Leaf Lettuces

Animal Farm buttermilk, croutons

 Warm Lee Farms Lemon Ricotta

carrots, radish, savory hazelnut crumb

 Mill River Chicken Boudin Fritters

black bean crema, pepper jam

Chicken Liver and Almond Pate

cherry chutney, onion balsamic and pickles

Slow Poached Mill River Farm Egg

warm salad of lentils, bacon, Berleberg and frisee

Massaged Kale and Green Garlic Salad

black olives, tomato jam, torn bread and pecorino

Veal Confit Fried Rice and Duck Egg

grilled bok choi, miso, scallions, sesame

sourdough toasts (3.)

Larger Plates


Spiced +Seared Lamb Neck and Leg

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

 Chicken and Crimini Mushroom Meatballs

marsala, Four Star farm spelt berries, arugula and more criminis

Rhode Island Skate Wing

peas, spinach, lemon, parsley, chives, buttered crumbs, green garlic

Pan Roasted NEFF Flank Steak

potatoes, broccoli, roasted shallot and garlic puree

Pulled Pork Sliders, slaw, pickles, potato salad and last year’s Habanero hot sauce (15.)



Campanelle, spicy mussels, celery, lemon, white wine, crumbs

Pizzichi di Farro, braised rabbit, arugula and sunflower seed pesto

Linguini, barley and button mushroom “Bolognese”, Parmesan

Orecchiette, havarti, cheddar and broccoli mac n’ cheese



Hill Spring Goat Milk Panna Cotta

butter crunch, rhubarb honey, oranges

Berle Farm Dark Chocolate Yogurt

caramel, coffee, hazelnut and coconut granola, raspberry

Yeasted Marzipan Roll

crème anglaise, crème fraiche, dark chocolate, poppy and currant