Dinner Menu
Saturday, April 15th, 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
Fried Confit of Pork Ribs
dried cherry BBQ, blue cheese, grilled celery root
Bitter Greens
burnt citrus vinaigrette, feta and pistachios
Potato Latke
smoked bluefish, apple salad, sour cream, green onions
semolina toasts 3.
Next
18.
Orecchiette, braised chicken, kale and black olive pesto, Parmesan
Braised Portobello from North Adams, criminis, farro and micros from Jan
Whitefish Cake, caper, lemon, dill, slaw, romaine, cucumber
Larger Plates
26.
Roasted Skate Wing
butter braised artichokes fresh from the can, fine herbs, frisee and lentils
Veal “Cutlet”
peas from the freezer, carrots from Jenn and ramps from the pond
Braised NEFF Beef
raisins, grapes, horseradish, parsley, crushed celeriac and potato
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