Dinner Menu

Thursday, October 12th, 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 Swordfish Salad

fennel, caper, arugula and lemon

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, peas from the freezer, Parmesan

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

Whitefish Cake, mussels and potato chowder, lentils and radish

Crispy Chicken Drums, polenta, collards and green tomato jam

Larger Plates


Chinese Spiced Pork Belly

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

Crispy Lamb Neck

couscous, chickpeas, harissa, purple cauliflower, oranges, cilantro, honey

Duck Confit

roasted spaghetti squash, spinach and maitakes



Pumpkin and Cream Cheese Mousse, pecan struesel

Bittersweet Chocolate Pudding, banana, peanut, candied cherries