Dinner Menu

Sunday, January 1st, 2017

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New Year’s Day 2017

2 courses 36.                3 courses 45.


 Dad’s Apple Salad

Mutsu, hazelnut, peanut, currant, sage and maple

Brined Carrot Top “Caesar”

generic romaine and awesome local greens, parmesan

Leek and Lobster Terrine

chervil, smoked trout roe, crème fraiche

Australian Lamb Tartare

chilies, cumin, cilantro, yogurt, preserved lime, chickpea

Fennel, Pomegranate and Beets

pistachio and couscous

 Chestnut, Celery and Pear Soup

pheasant croutons, more pear, madeira

Warm Spinach and Camembert “Dip”

toasts, port and cranberry chutney

Seared Foie Gras

foie gras bread pudding, ginger, spiced grapes and cognac

Rhode Island Skate Cake

lentils, celery root and greens


Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO

Galantine of Vermont Chicken

white bean, quinoa, lemon and artichoke

Linguini and clams, pancetta, butter and crumbs

Salt and Pepper Cured Filet of NY Strip

chanterelle puree, watercress, Vidalia and Yukon dressing

Scallops and Saffron

parsnip, vanilla, endive, spinach and grapefruit

Broccoli and Black Truffle Risotto, mascarpone, cured yolk


Frozen Mango “Lassi”

lime granita, coconut, strawberry, more mango and Thai basil

Ricotta and Poppy Seed “Tart”

red wine, cherries, orange and cornmeal

Caramel Poached Pears and Chocolate Spice Cake

graham, ginger, raisin and rum