Dinner Menu

Thursday, November 16th, 2017

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Smaller Plates


Woven Roots Young Lettuces

Animal Farm buttermilk, dill, red onion, croutons

Massaged Kale from Lee

roasted beets, horseradish vinaigrette, raisins, bulgur

Asian Slaw of Winter Vegetables

kohlrabi, carrots, sesame, radish, peanuts and cabbage

Crimini Mushroom Stew

einkorn, thyme, Grace Hill Wild Alpine, popcorn

Whitefish Fritters

mussel veloute, black pepper, mustard and celery

Slow Poached Farm Egg

curried spinach, lentils and fried potato

Generic Romaine

turnip, shaved apple and blue cheese

Semolina toasts 3.                Greens with vinaigrette 8.

Medium Plates


Garganelli, roasted tomatoes, High Lawn ricotta, Parmesan

Linguini, NEFF beef bolognese, pecorino

Maitake and Oyster Mushrooms from North Adams

aged miso congee, edamame, Japanese turnip, kale and sesame

North Star Lamb Stew

red wine, mirepoix, mashed potato, herbs

Larger Plates


Duck Cassoulet

sausage, confit, crackling and white wine

Braised Cricket Creek Veal

tomato, fennel, polenta and spinach



Baked New York Apples, spiced vanilla ice cream, pepper streusel, caramel

Toasted Banana Bread, walnuts, cream cheese and chocolate sauce