Dinner Menu

Sunday, July 24th, 2016

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We invite each guest to choose

three, four or five courses

from any part of the menu.


Fried Garlic Scapes and Bonito Caesar

kohlrabi, croutons, romaine and parmesan

Somebody’s Shaved Beets and Yellow Cucumbers

ginger, purple basil and toasted pumpkin seeds

Mexican Street Corn Tacos

Cotija, almond romesco, black bean, sambal, cabbage and cilantro

Woven Roots Fried and Roasted Zucchini

broken burrata vinaigrette, Alfonso black olives, oregano

Mousse of Idaho Trout

egg, pickles, mustard and toasts

Crispy Pork Spare Rib

vegetables slaw, BBQ

Roasted Baby Carrots and Marinated Snap Peas

sunflower seed “hummus”, quinoa, yogurt and poppy seeds

Vermont Goat Pozole

charred buttermilk guacamole


Confit of New England Lamb Neck

chickpea panisse, verjus, yogurt, raisins, mint, cucumber

Salt Cured NEFF NY Strip

smoked kale, crimini mushrooms, red wine, roasted onions, black pepper

Fried Soft Shell Crab

tobiko, “onion dip”, summer veggies, potato

Becket Duck Egg

pork meatballs, beech mushrooms, ginger broth, kimchi

North Adams Maitake and Oyster Mushrooms

burnt eggplant, tamarind braised daikon, garlic scapes, more eggplant

Orecchiette, rock shrimp “sausage”, Swiss chard, garlic crumbs

Tubenetti, bitter green and walnut pesto, braised chicken, slow poached egg, Parmesan


Pistachio, Dried Cherry and Chocolate Brownies

candied cherries, ginger whip, vanilla ice cream and more pistachio

Almond Cake and Blueberry Compote

lemon, mascarpone and oranges

Sour Cream Panna Cotta

summer berry jam, butter crunch


Three Courses 45.      Four Courses 55.       Five Courses 65.