Dinner Menu

Thursday, September 15th, 2016

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To Start


Young Woven Root Lettuces

peaches, cucumbers, white balsamic, yogurt and toasted buckwheat

Smoked Tomato and Eggplant Soup

eggplant tapenade, Parmesan

Beets and Leeks Vinaigrette

carrots, horseradish and crème fraiche

Roasted Sweet Peppers

white beans, pickled rabe, pine nuts, marinara, pepperoncini and EVOO

Pete’s Napa Cabbage and Hosta Hill Kimchi

scallions, watermelon, pumpkin seeds and sesame

Pickled Green Tomato Panzanella

bacon-onion vinaigrette, more tomatoes and dill 

Sh*t on a Shingle

chipped beef, challah bread and peas from the freezer

Semolina toasts (3.)



Fried Maitake Mushrooms from Delftree

shiitake and sushi rice “risotto”, shoyu, scallion, beech mushrooms

Sautéed Rhode Island Skate

brown butter corn puree, peppers, capers and cherry tomato

Garganelli, green olive and kale “puttanesca”, fresh tomato, EVOO

Spaetzle, braised chicken, ricotta and summer squash

To Continue


Basically Corned NEFF Beef

fingerling potatoes, mustard seeds, onions and marinated cabbage

Confit of Maine Lamb Neck

spiced yogurt, harissa, quinoa, cucumbers and peaches

Seared Block Island Swordfish

fennel, roma beans, sun dried tomato, parsley and black olive



Pistachio, Dried Cherry and Chocolate Brownies

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

Lemon Cheesecake and Late Season Strawberries

toasted milk crumb

Brown Sugar Rice Puddding

poached apples and raisins, oatmeal cookie