Dinner Menu
Wednesday, April 12th, 2017
To Start
12.
Spicy Tortilla and Bean Soup
scallion, jalapeno, almond romesco, crema
Soy Nut Hummus
tahini, lemon, parsley and toast
Not Local Romaine and Very Local Carrots
Castelvetrano olive dressing, Parmesan and “garlic bread”
Woven Roots Daikon “Katsu”
sesame and Hosta Hill kimchi emulsion, marinated cucumbers, more kimchi
Smoked Steelhead and Egg Salad
matzo, horseradish, caraway salt and red onion
Roasted Beets and Currants
watercress, poppy and grilled onion
Mill River Spinach
burnt citrus vinaigrette, feta and pistachios
Potato Latke
apple salad, sour cream and chives
semolina toasts 3.
Next
18.
Orecchiette, sausage, kale, white bean, Calabria chili oil and focaccia crumbs
Confit of Maine Lamb Neck, cucumbers, mint, mustard and peas from the freezer
Braised Portobello from North Adams, lentils, criminis, parsley and farro
Larger Plates
26.
Roasted Skate Wing
butter braised artichokes fresh from the can, celery, tarragon and potato
Whey Braised Veal Breast
Berle Farm polenta, pine nuts, spinach, saffron and carrots
Sweet
10.
Vanilla Cheesecake
citrus marmalade, oatmeal raisin cookie
Bittersweet Chocolate Cake
red wine poached cherries and currants
Baked Lemon Honey Custard
lemon curd, raspberry jam, chamomile whipped cream and pistachio