Dinner Menu

Sunday, February 19th, 2017

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To Start


Spicy Sweet Potato Soup

blue cheese mousse

Chardonnay Braised Local Carrots

walnut, parmesan, spinach and honey

Smoked Mackerel Rillettes

celery, apple, horseradish and toasts

Warm Watercress and Almond Veloute

feta crema and more almonds

Thai Style Chicken Salad

daikon, cucumber, peanuts and lime

Local Greens

chipotle vinaigrette, pumpkin seeds

Dad’s Apple Salad

maple, sage, peanuts, hazelnuts and currants

Chicken Liver and Apple Pate

pickles, mustard, chutney

To Continue


Pizzichi di Farro, braised NEFF beef, pepperoncini, green onion, marrow

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

Garganelli, pancetta, tomato, mussels, orange gremolata

Fish Cakes, generic romaine, fine herb “remoulade”



Pan Roasted Rhode Island Hake

lemon, caper, brown butter, carrots and celeriac

Beef Meatballs

polenta, crushed tomato, pecorino and arugula

Turkey “Pot Pie”

roasted roots, peas from the freezer, parsnip gravy, savory shortbread



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