Dinner Menu
Tuesday, October 17th, 2017
Smaller Plates
12.
Smoked Steelhead Trout
radish mousse, upland cress, quinoa, black pepper and chives
Matty’s Delicata Squash
port and blue cheese dressing, frisee, walnuts
Sunnyside Up Farm Egg
pork belly fried rice, sesame, scallion and shiitake
Soup of Lentils and Pancetta
button mushrooms, red wine, croutons and thyme
Jenn’s Spinach
cucumbers, almonds, Parmesan
Soup of Late Season Sweet Peppers
anchovy oil, pecorino and white beans
Petite Mac and Cheese
bitter greens, ham, Vermont cheddar, maple vinegar
Pollock and Fennel Croquettes
kohlrabi, pickled celery, caper and lettuces
Semolina toasts 3.
Medium Plates
18.
Orecchiette, carrot top pesto, ricotta and crumbs
Linguini, beef Bolognese, shaky cheese
Spaetzle, chicken, maitake, sage, mustard and spinach
Larger Plates
26.
NEFF Pork “Cutlet”
farro + spaghetti squash, arugula, parsley and lemon
Turkey Meatballs
cranberry, walnut, oats, beets, watercress, pears and horseradish
Wing of New England Skate
orange cavatelli, long island squid, harissa, chickpeas and carrots
Overnight Roast NEFF Beef
creamed kale, crumble fries, onion variations
Sweet
10.
Pumpkin and Cream Cheese Mousse, cranberry streusel
Bittersweet Chocolate Pudding “Sundae”, banana, peanuts, chocolate sauce