Dinner Menu

Sunday, October 15th, 2017

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Smaller Plates


Grilled Bok Choy and Celery from Woven Roots

poached egg, scallion broth, sesame oil and shiitakes

Salted Radish Toast

butter, roasted and shaved radishes

Matty’s Delicata Squash

port and blue cheese dressing, arugula, walnuts

Jenn’s Spinach

cucumbers, almonds, Parmesan

Broccoli and Red Peppers from Lee

onion, quinoa, bagna-cauda and pecorino

Duck Liver, Brazil Nut and Sweet Cherry Pate

red wine vinegar, mustard and toast

Soup of Late Season Sweet Peppers

whey, toasted salami, ricotta and croutons

Semolina toasts 3.

Medium Plates


Spaetzle, chicken confit, brown butter, mushrooms and sage

Linguini, beef Bolognese, shaky cheese 

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

Crispy Lamb Neck, couscous, chickpeas, carrot, harissa, oranges, cilantro, honey

Larger Plates


Chinese Spiced Pork Belly

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

Long Island Duck Confit

spaghetti squash, spinach, sage and maitake

Beer Battered Line Caught Pollock

fennel top emulsion, shaved cabbage, brined celery leaves, calamari, parsley



Pumpkin and Cream Cheese Mousse, cranberry streusel

Bittersweet Chocolate Pudding “Sundae”, banana, peanut, candied cherries