Dinner Menu

Friday, October 27th, 2017

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Smaller Plates


Woven Roots Young Greens

Parmesan dressing, cucumber, garlic crumbs

Salad of Hudson Valley Pears

bacon, Maytag blue cheese, walnuts, spinach and celery

Braised Turkey and Rice Croquettes

black currants, red wine vinegar and juniper

Petite Mac n’ Cheese

ham, dandelion greens, maple gastrique

Apples and Shaved Turnips

mustard, honey, cabbage, bulgur and farro

Peanut and Cola Chicken Liver Pate

pickles, mustards and toasts

Curried Mackerel and Potato Salad

raisins, red onion, Mill River ginger and turmeric, lettuces

Squid Fried Rice

peas from the freezer, napa slaw, soy nuts, sesame

Semolina toasts 3.                Ham hock and split pea soup 12.

Medium Plates


Orecchiette, bitter green and sunflower pesto, Monterey Chevre

Grilled Portobello, braised creminis, mushroom stuffing, feta, jus

Mustard Spaetzle, braised rabbit and chicken, caraway, carrots, sour cream

Leg of Duck Confit, lentils, pancetta, arugula, fig balsamic

Larger Plates


Seared Idaho Trout

watercress, almond and onion puree, roasted beets, Japanese turnips, horseradish

Overnight Roasted NEFF Beef

king trumpet and broccoli rabe hash, potatoes, smoked veal belly

Moroccan Spiced Lamb Shank

carrots, chickpeas, couscous, apricot, cilantro and smoked tomato

Pan Roasted Misty Knoll Chicken Breast

butternut and delicata squash, wilted spinach



Butternut Cake, pumpkin seeds, orange maple, cream cheese mousse

Hazelnut Brownie, coffee ice cream, brown butter marshmallow and whipped cream