Dinner Menu

Tuesday, October 3rd, 2017

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To Start


Barlett Apples and Roasted Beets

frisee, 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, pickled onions

Rice and Chicken Wing Croquettes

Napa cabbage, cucumbers, Asian flavors

Petite Grinder of the last of the Tomatoes

whipped mozzarella, olives, peppers, basil and arugula

Skate Wing Fitters

almost tartar sauce, pickled green tomatoes and lettuces

 Semolina toasts 3.



Spaetzle, braised rabbit, mustard, white wine and cabbage

 Garganelli, roasted peppers, pecorino, ricotta and lemon

 Grilled Delftree Portobello Mushroom

mushroom stuffing, garlic, broccoli and feta

Larger Plates


Overnight Roasted Leg of Lamb

spaghetti squash, roasted peppers, cauliflower and golden raisins

Sautéed Pollock

steamed mussels, potato veloute, pickled zucchini

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, cookie +brittle

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