Dinner Menu

Thursday, April 20th, 2017

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To Start


 Roasted Beets

beet vinaigrette, poppy seeds and black currants

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 and Apple Liverwurst

pickled onions and Brussels sprouts, maple mustard

Fried Confit of Pork Ribs

dried cherry BBQ, blue cheese, celery root “salad”

Bitter Greens

burnt citrus vinaigrette, feta and pistachios

semolina toasts 3.



Orecchiette, beef Bolognese, “shaky” cheese

Whitefish Cake, caper, lemon, dill, lentil, romaine and cucumber

Braised Portobello from North Adams, crimini, jus, pickled buttons and grains

Larger Plates


Seared Filets of Idaho Trout

bacon and pea salad, crushed potatoes, wild leek, pea shoots and sour cream

Braised NEFF Beef

raisins, grapes, horseradish, parsley, celeriac

Roasted Vermont Chicken Thighs

polenta, broccoli, tomato, parmesan, Calabrian chili



Vanilla Cheesecake

citrus marmalade, sesame seed cookie

Baked Lemon Honey Custard

lemon curd, raspberry jam, chamomile and pistachio

70% Bittersweet Chocolate Cake

currants, cherries, red wine and whipped cream