Dinner Menu

Saturday, March 11th, 2017

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To Start


Broccoli, Watercress and Cheddar Soup

potato, black pepper and fried garlic oil

Mill River Young Greens

honey vinaigrette, toasted almonds, grains of paradise

 Chicken Skin Tacos

almond romesco, slaw, refried beans, jalapeno

Sesame Marinated Cucumbers

bok choy, soy and scallions

Seafood Charcuterie

trout mousse, pickled mackerel , steelhead salad, toast

Norwegian Style “Fish Balls”

vegetable brodo, dill, chives, button mushrooms

Slow Poached Farm Egg

farmhouse sausage, biscuit, cabbage

Dad’s Apple Salad

maple vinaigrette, peanuts, hazelnuts, currant and sage oil

 Fried Duck Wings

dried cherry “wing” sauce, blue cheese dressed greens

semolina toasts 3.



Pizzichi, braised NEFF beef, pepperoncini, sour cream and scallions

Ricotta cavatelli, Delftree oyster mushrooms, smoked onions, peas from the freezer

Seared “Filet” of Portobello, crispy maitake, artichoke tapenade, fingerlings and lentils

Larger Plates


Curry Oil Poached Rhode Island Hake

mussels, potato, broccoli

Whey Braised Veal Breast

tomato, fennel, fried polenta, pine nuts and golden raisin



Dark Chocolate Pudding

coconut, walnut praline, banana

Farmer’s Ground Buckwheat Cake

warm charred pineapple compote, cinnamon stick gelato and white chocolate

Baked Lemon Honey Custard

lemon curd, raspberry jam, chamomile whipped cream and pistachio