Dinner Menu

Monday, October 2nd, 2017

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To Start

12.

Beets and Generic Young Arugula

pistachio and cider dressing

Peppered Trout Mousse or Liverwurst Pate

pickles, toasts and mustard

Chicken and Matzo Ball “Stew”

celery, carrot, parsley and garlic

Soup of Arugula and Broccoli

white beans, carrot top pesto

Romaine and Cherry Tomatoes

jalapeno, black beans, almond romesco, crushed tortillas and cilantro

Fried Maitakes from North Adams

peas from the freezer, smoked gouda

Rice and Chicken Wing Croquettes

Napa cabbage, cucumbers, Asian flavors

Semolina toasts 3.

Next

18.

Spaetzle, braised rabbit, mustard, white wine and cabbage

Garganelli, roasted pepper, pecorino, ricotta and lemon

Grilled Delftree Portobello Mushroom

mushroom stuffing, garlic, broccolini and feta

Po’Boys

15.

Fried Pickled Green Tomato, red tomato, dressed lettuces

Skate Wing Fritters, almost tartar sauce

Whipped Mozzarella, roasted peppers, olives, basil and arugula

Larger Plates

26.

Overnight Roasted Leg of Lamb

spaghetti squash, cauliflower and golden raisins

Pan Roasted Misty Knoll Chicken Breast

mushroom fricassee, farro, popped grains

Leg of Duck Confit

duck fat “refried” lentils, pear, frisee and carrots

Sweet

10.

Dark Chocolate Ice Cream, soil and sauce, peanut butter mousse, cookie +brittle

Animal Farm Buttermilk Donuts, maple-poached peaches, whipped cream