Dinner Menu

Wednesday, October 11th, 2017

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Smaller Plates


Bartlett Apples and Roasted Beets

frisee, horseradish, sour cream and chive

Salted Radish Toast

radish butter, roasted and shaved radish, marinated radish tops

Matty’s Delicata Squash

port and blue cheese dressing, lettuces, walnut

Jenn’s Head Lettuces

cucumbers, almond, Parmesan and croutons

Toast of Chopped Lamb Leg or Swordfish Salad

appropriate accompaniments

Smoked Tomato Soup

grilled cheese, tomato and lemon crumbs

Soft Poached Farm Egg

kale “tartare,” garlic – cream cheese, crumble fries

 Semolina toasts 3.

Medium Plates


Red Table Salami Sandwich, black olive ciabatta, whipped motz, red pepper tomato soup

Spaetzle, chicken confit, brown butter, mushrooms and sage

Linguini, broccoli “marrow” and onion alfredo, Parmesan

 Grilled Delftree Portobello Mushroom, mushroom stuffing, garlic, broccoli and feta

Whitefish Cake, mussels and potato chowder, fennel, orange, carrots and saffron

Crispy Chicken Drums, polenta, collards and green tomato jam

Larger Plates


Chinese Spiced Pork Belly

roasted pear, napa cabbage, mustard greens, umeboshi and scallion

NEFF Beef Brisket

lentils, cabbages, apples, honey

Duck Confit

roasted spaghetti squash, spinach and maitakes



Pumpkin and Cream Cheese Mousse, pecan struesel

Bittersweet Chocolate Pudding, banana, peanut, candied cherries