Dinner Menu
Wednesday, May 10th, 2017
To Start
12.
Green Olive and Whey Soup
lentils, more olives
Broccoli and Cheddar Croquette Tacos
almond romesco, jalapeno and slaw
Rawson Brook Chevre and Pete’s Arugula Toast
early radishes, EVOO
Diego’s First Shiitakes
asparagus, cucumber, sesame, kimchi, bonito, soy nuts and scallion
Roasted Beets
Point Reyes blue cheese, almonds and endive
“Hadley Grass”, aka Asparagus
lemon, farm egg, buttered crumbs and basil
Cod Fritter
caper, lemon, grilled ramp aioli, burger pickles and parsley
Cabbage Stuffed Cabbage
rice, “Singapore seasoning”, scallion broth
Woven Roots Young Lettuces
burnt citrus vinaigrette, feta and pistachios
semolina toasts (3.)
Next
18.
Garganelli, braised chicken and sunflower seeds, arugula, Montasio and lemon
Penne, roasted tomato, Lee farms ricotta, Parmesan, EVOO and garlic
Sloppy Maitake, wild leeks, crème fraiche, peas from the freezer, yeast vinaigrette
Confit of Portobello from North Adams, crimini jus, grains and pickled buttons
Larger Plates
26.
Roasted Thighs of Vermont Chicken
polenta, cauliflower “parm”, chilies and Pecorino
Soft Shelled Crabs
aioli, pickled celery, young greens and potato (1/2 portion 18.)
Sweet
10.
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, crushed fortune cookie, almond