Dinner Menu

Thursday, October 19th, 2017

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Smaller Plates


Fried Calamari Tacos

shaved cabbage and carrot, sweet chili mayo, cilantro, lettuces

Matty’s Delicata Squash

port and blue cheese dressing, spinach, 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 Head Lettuces

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 frisee

Semolina toasts 3.                Cricket Creek veal tartare 12.

Medium Plates


Orecchiette, carrot top pesto, ricotta and crumbs

Grilled Portobella, creminis, stuffing, frisee, feta

Linguini, beef Bolognese, shaky cheese

Spaetzle, chicken, maitake, sage, mustard and spinach

Larger Plates


Seared Pennsylvania Duck Breast

farro + spaghetti squash, arugula, parsley and lemon

Turkey Meatballs

cranberry, walnut, oats, beets, watercress, pears and horseradish

Buttermilk Fried Skate Wing

curry aioli, harissa, chickpeas, couscous 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