Dinner Menu

Saturday, May 13th, 2017

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To Start


Roasted Tomato Soup

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

Broccoli and Grilled Ramp “Ranch”

shaved radish and dill seed

 Roasted Beets

yogurt and beet kvass nage, golden raisins and chamomile

“Hadley Grass”, aka Asparagus

lemon, farm egg, buttered crumbs

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



 Twin Fast Food Style Cheeseburgers

sweet pickles, not so “secret sauce”, really good beef, bad buns and American cheese

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

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

Larger Plates


Chicken, Bacon, Ramp

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

Pan Fried Veal Schnitzel

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

Soft Shell Crabs

aioli, pickled celery, young greens and potato



Rhubarb and Apple Crisp

ginger crème anglaise, whipped cheesecake

Baked Lemon Honey Custard

lemon curd, raspberry jam, chamomile and pistachio

Chocolate Rice Pudding “Sundae”

hot fudge, coconut cream, crushed fortune cookie, almond