Dinner Menu

Monday, October 2nd, 2017

share this:

To Start


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.



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



Fried Pickled Green Tomato, red tomato, dressed lettuces

Skate Wing Fritters, almost tartar sauce

Whipped Mozzarella, roasted peppers, olives, basil and arugula

Larger Plates


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



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

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