Dinner Menu

Saturday, February 18th, 2017

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To Start


Sweet Potato and Frank’s Red Hot Soup

Point Reyes blue cheese

Chardonnay Braised Local Carrots

walnut, parmesan, arugula and honey

Smoked Mackerel Rillettes

celery, apple, challah and horseradish

Warm Watercress and Almond Veloute

feta crema and more almonds

Chicken Skin Tacos

refried beans, slaw, jalapeno, almond romesco

Peanut Butter Fried Rice

daikon and cucumber salad

Dad’s Apple Salad

maple, sage, peanuts, hazelnuts and currants

Petite Stew of Delftree Mushrooms

smoked onions, wheat berries, slow poached egg

To Continue


Semolina dumplings, braised chicken, roots, lemon

Rigatoni, butternut “mac + cheese”, Vermont cheddar, crumbs

 Garganelli, pancetta, tomato, mussels, orange gremolata

 Duck Confit, fingerling potatoes, mustard and spinach

Fried Chicken Thighs, generic romaine and “ranch” salad, croutons and pickles



Pan Roasted Rhode Island Hake

lemon, caper, brown butter, carrots, celeriac and tarragon



Dark Chocolate Mousse

raspberry, coconut, maple, almond and oats

Greek Yogurt Panna Cotta

vanilla bean, grapefruit, toasted pistachio crunch

Pineapple and Orange “Cobbler”

spiced white chocolate, mango and rum