Dinner Menu

Tuesday, October 17th, 2017

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 Smaller Plates


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


Orecchiette, carrot top pesto, ricotta and crumbs

Linguini, beef Bolognese, shaky cheese

Spaetzle, chicken, maitake, sage, mustard and spinach

Larger Plates


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



Pumpkin and Cream Cheese Mousse, cranberry streusel

Bittersweet Chocolate Pudding “Sundae”, banana, peanuts, chocolate sauce