Dinner Menu
Saturday, April 22nd, 2017
To Start
12.
Artisanal Head Lettuces
currant vinaigrette, poppy seeds and almonds
Cream of Mushroom Soup
garlic, black pepper and sage brown butter
Soy Nut Hummus
lemon, parsley and toast
Not Local Romaine and Very Local Carrots
Castelvetrano olive dressing, Parmesan and “garlic bread”
Roasted Beets
blue cheese, walnuts and arugula
Cricket Creek Pork and Apple Liverwurst
pickles and maple mustard
Cabbage Stuffed Cabbage
rice, “Singapore seasoning”, scallion broth
Bitter Greens
burnt citrus vinaigrette, feta and pistachios
semolina toasts 3.
Next
18.
Rigatoncini, beef Bolognese, “shaky” cheese
Whitefish Cake, caper, lemon, dill, lentil, romaine and cucumber
Braised Portobello from North Adams, crimini jus, grains and pickled buttons
Larger Plates
26.
Filets of Farm Raised Idaho Trout
bacon and pea salad, crushed potatoes, wild leek, pea shoots and sour cream
Roasted Vermont Chicken Thighs
polenta, broccoli, tomato, Parmesan, Calabrian chili, arugula
Sweet
10.
Vanilla Cheesecake
citrus marmalade, seeded cookies
Baked Lemon Honey Custard
lemon curd, raspberry jam, chamomile and pistachio
Bittersweet Chocolate Cake
currants, cherries, red wine and whipped cream