Dinner Menu

Friday, May 12th, 2017

share this:

To Start


 Soup of Roasted Tomatoes and Whey

smoked trout and pickled pepper toast

Fried Delftree Portobello Tacos

almond romesco, jalapeno and slaw

Rawson Brook Chevre Toast

arugula, radish, black pepper

Diego’s First Shiitakes

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

Roasted Beets

yogurt and beet kvass emulsion, golden raisins and chamomile

“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



Garganelli, braised chicken and sunflower seeds, arugula, Montasio and lemon

Penne, roasted tomato, Lee farms ricotta, Parmesan, EVOO and garlic

Twin Fast Food Style Cheeseburgers

sweet pickles, “secret sauce”, really good beef, bad buns and American cheese

Larger Plates


Chicken, Bacon, Ramp

Vermont chicken thighs, bacon, pea and ramp spring “stew”

Pan Fried Veal Schnitzel

Delftree mushroom and potato fricassee, fried garlic, mustard, and spinach from Marty

Soft Shell 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