Dinner Menu

Thursday, May 11th, 2017

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To Start


 Green Olive and Whey Soup

lentils, more olives

Broccoli and Cheddar Croquette Tacos

almond romesco, jalapeno and broccoli slaw

Rawson Brook Chevre Toast

arugula, radish, black pepper

Diego’s First Shiitakes

asparagus, cucumber, sesame, kimchi, bonito, soy nuts and scallion

Roasted Beets

yogurt and beet kvass emulsion, golden raisins, chamomile and cilantro

“Hadley Grass”, aka Asparagus

lemon, farm egg, buttered crumbs and basil

Woven Roots Young Greens

Point Reyes blue cheese and almonds

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, 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

Double Cheeseburger, sweet pickles, “secret sauce” and a sesame seed bun

Larger Plates


Roasted Thighs of Vermont Chicken

polenta, cauliflower “parm”, chilies and Pecorino

Soft Shelled Crabs

aioli, pickled celery, young greens and potato



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