Dinner Menu
Sunday, February 19th, 2017
To Start
12.
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
18.
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”
Large
26.
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
Sweet
10.
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