Dinner Menu

Wednesday, July 27th, 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 sunflower seeds

Mexican Street Corn Tacos

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

Toast of Woven Roots Cherry Tomatoes

Lee farms ricotta, aged balsamic, garlic

Woven Roots Fried and Roasted Zucchini

broken burrata, marinara, oregano, micro arugula, black olives

Mousse of Idaho Trout

egg, pickles, mustard and toasts

Fried Soft Shelled Crab “Slider”

roasted eggplant puree, daikon and red onion relish

Peanut and Pork Liver Pate

pickled blueberries, smoked onion jam, toasts, cola


Confit of New England Lamb Neck

panisse, verjus, golden raisins, parsley, mint, chickpeas

Salt Cured NEFF NY Strip

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

Sautéed Arctic Char

grilled cucumber and buttermilk nage, nigella seeds, dill, more cucumber

Becket Duck Egg

pork meatballs, beech mushrooms, ginger broth, kimchi

North Adams Maitake Mushrooms

polenta, cherry tomatoes, new garlic

Orecchiette, braised NEFF beef and pepperoncini, sour cream, green onion

Tubettini, kale, pecorino and walnut pesto, Romano beans, zucchini


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.