Dinner Menu
Friday, April 14th, 2017
To Start
12.
Spicy Tortilla and Bean Soup
scallion, jalapeno, almond romesco, crema
Soy Nut Hummus
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
Seared Cricket Creek Pork Liverwurst
pickled onions and Brussels sprouts, maple mustard
Roasted Beets and Currants
watercress, poppy and grilled onion
Mill River Spinach
burnt citrus vinaigrette, feta and pistachios
Potato Latke
smoked fish and apple salad, sour cream, green onions
semolina toasts 3.
Next
18.
Orecchiette, sausage, kale, white bean, Parmesan, Calabria chili oil and focaccia crumbs
Braised Portobello from North Adams, criminis, parsley, potato and farro
Whitefish Cake, caper, lemon, dill, slaw and cucumbers
Larger Plates
26.
Roasted Skate Wing
butter braised artichokes fresh from the can, garlic, fine herbs, frisee and lentils
Veal “Cutlet”
peas from the freezer, Jenn’s carrots, Black Duck Farm egg, basil and pea shoots
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