Dinner Menu

Thursday, November 9th, 2017

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Smaller Plates

12.

Generic Romaine

Mill River honey, sesame seeds, soy, soy nuts

Braised Turkey and Rice Croquettes

turkey gravy, juniper, currants and greens

Roasted Woven Roots Beets

pomegranates, carrots, cilantro, yogurt and lime

Butternut and Chipotle Soup

coriander, pumpkin seeds and orange

Pork Carnita Tacos

almond romesco, pickled jalapeno slaw and scallions

Trout and Cream Cheese Mousse

pickles, mustard and toasts

Shaved Pear and Arugula

turnip, radish, blue cheese

Skirt Steak Fried Rice

cabbage, peas from the freezer, peanuts

Semolina toasts 3.                Greens w/vin 8.


Medium Plates

18.

Spaetzle, braised rabbit, white wine, mustard and tarragon

Garganelli, Braised NEFF beef, banana peppers, sour cream

Smoked Portobello, crimini gravy, broccoli and Grace Hill’s Wild Alpine

North Star Lamb Stew, red wine, mirepoix, crema, chives

Buttermilk Fried Skate Wing, dill, red onion, celery, pickled radish and lettuces


Larger Plates

26.

Roasted Rhode Island Hake

chopped clams, carrots, russet potatoes, parsley and cream

Pennsylvania Duck Breast

braised spinach, garam masala, lentils, shaved kohlrabi


Sweet

10.

Butternut Cake, pumpkin seeds, maple, cream cheese mousse

Hazelnut Brownie, vanilla ice cream, brown butter marshmallow, raisins