Dinner Menu

Saturday, April 29th, 2017

share this:

To Start


Artisanal Head Lettuces

Hosta Hill kimchi and tahini dressing, cucumber, sesame

Black Duck Farm Egg

mushroom toast, I-talian flavors, sun dried tomatoes

Broccoli and Cheddar Croquette Tacos

almond romesco, jalapeno and slaw

Woven Roots Young Lettuces

currant vinaigrette, poppy seeds and almonds

Roasted Beets

Point Reyes blue cheese, walnuts and arugula

Seared Cricket Creek Pork and Apple Liverwurst

pickled onion and apple salad, mustard, toast

Cabbage Stuffed Cabbage

rice, “Singapore seasoning”, scallion broth

Bitter Greens

burnt citrus vinaigrette, feta and pistachios

semolina toasts (3.)



Garganelli, braised chicken and sunflower seeds, arugula, Parmesan, sage and lemon

Lamb jerk, black eye peas, mango and tomato, pilaf of couscous and orzo

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

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

Larger Plates


Roasted Thighs of Vermont Chicken

polenta, cauliflower “parm”, chilies and pecorino

Filets of Farm Raised Idaho Trout

peas and bacon salad, potato, wild leek, pea shoots, crème fraiche



Vanilla Cheesecake

citrus marmalade, seeded cookies

Baked Lemon Honey Custard

lemon curd, raspberry jam, chamomile and pistachio

Chocolate Rice Pudding “Sundae”

hot fudge, coconut cream, marshmallow, crushed fortune cookie