Dinner Menu

Wednesday, February 22nd, 2017

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To Start


Spicy Sweet Potato Soup

Point Reyes blue cheese

Smoked Mackerel Rillettes

cucumber, tobiko, toasts and chives

Mixed Greens

chipotle vinaigrette, pumpkin seeds

Delftree Portobello Confit

spinach, wheat berries, Parmesan, sun dried tomato and ricotta

Dad’s Apple Salad

maple, sage, peanuts, walnuts and currants

 Chicken Liver and Apple Pate

pickles, mustard, chutney

Peanut Butter Fried Rice

daikon, cucumber, sambal

To Continue


Pizzichi di Farro, braised NEFF beef, pepperoncini, green onion, sour cream

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

 Penne, pancetta, tomato, mussels and EVOO

 Fish Cake, generic romaine, fine herb “remoulade”



Sautéed Icelandic Cod

bacon, Brussels sprouts, thyme, russets and endive

Roasted Rhode Island Skate

tomato, white beans, cauliflower, caper, chili flake and parsley

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

Toasted Rum Raisin Cake

coffee ice cream, walnut praline, dulce de leche