Dinner Menu

Thursday, February 23rd, 2017

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To Start


Soup of Broccoli and Black Truffle

mascarpone, lemon, fresh crouton

Smoked Mackerel Rillettes

cucumber, tobiko, toasts and chives

Generic Romaine

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

Chicken Skin Tacos

almond romesco, slaw, bodega jalapeno, refried beans

To Continue


Pizzichi di Farro, sausage and Swiss chard, olives and pecorino

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

 Penne, pancetta, tomato, mussels and EVOO

 Fish Cake, frisee, 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