Dinner Menu

Friday, April 14th, 2017

share this:

To Start


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.



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


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



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