Dinner Menu

Saturday, April 15th, 2017

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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

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.



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


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



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