Dinner Menu

Tuesday, January 3rd, 2017

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To Start


Dad’s Apple Salad

maple, hazelnuts, peanuts, currants and sage

Becket Duck Egg

veal and bonito fried rice

Chilled Hokkaido Scallop

leek, lobster and crème fraiche “salad”, smoked roe

Brined Carrot Top Caesar

generic romaine and awesome local greens, Parmesan

Chestnut and Pear Soup

celery and pheasant croutons

Roasted Beets and Pomegranate

couscous, pistachio -chevre and white balsamic

Kale, Bone Broth and Barley Stew

fried garlic oil, fresh croutons and tomato

Broccoli, Mascarpone and Black Truffle Risotto

cured yolk

Semolina toasts (3.)



Linguini and Manila clams, pancetta, chili flake and crumb

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

Rhode Island Skate Cake

celery root, lentils and greens

To Continue


Galatine of Vermont Chicken

white beans, artichoke, quinoa and lemon

Peppered +Cured Filet of NY Strip

watercress, spinach, Vidalia, yukons and buttermilk



 Frozen Mango Lassi

coconut, strawberry and more mango

Ricotta and Poppy Seed Mousse

cherries, cranberries, red wine, orange and cornmeal

Caramel Poached Pears and Chocolate Spice Cake

rum raisins, ginger, graham and whip