Dinner Menu

Sunday, April 16th, 2017

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To Start


Roasted Beets

beet and currant vinaigrette, poppy seeds, arugula

Spicy Tortilla and Bean Soup

scallion, jalapeno, crema

Soy Nut Hummus

lemon, parsley and toast

Not Local Romaine and Very Local Carrots

Castelvetrano olive dressing, Parmesan and “garlic bread”

Skate Wing Tacos

slaw and almond romesco

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

Lamb Neck

jerked grilled mango puree and carrot chutney

Whitefish Cake

caper, lemon, dill, lentil, romaine and cucumber

 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

Baked Lemon Honey Custard

lemon curd, raspberry jam, chamomile whipped cream and pistachio