Dinner Menu

Wednesday, May 17th, 2017

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To Start


Trout Belly Salad

pickled fiddleheads, onions and toast

Young Lettuces from Woven Roots

yeasted vinaigrette, soy and pickled daikon

Diego’s First Shiitakes

asparagus, sesame, kimchi, bonito, soy nuts

Roasted Beets

yogurt and beet kvass emulsion, currants, poppy and chamomile

Pan Roasted Hadley Asparagus and Warm Chevre

ramp and sunflower seed pesto, black pepper and crumbs

Spicy Black Bean and Tortilla Soup

jalapeno crema, little chips

Bitter Greens

burnt citrus vinaigrette, feta and pistachios

Fried Broccoli and Cheddar Tacos

slaw, almond romesco and bodega jalapeños

Semolina toasts (3.) 



 Garganelli, braised chicken and sunflower seeds, radicchio, Montasio

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

Cavatelli, nettle and pine nut pesto, asparagus, potato, pecorino

Larger Plates


Vermont Chicken Thighs

asparagus, radish, spinach, lemon and peas from the freezer

Confit of Atlantic Cod

smoked mussels, lentils, young greens



Rhubarb and Apple Crisp

ginger crème anglaise, whipped cheesecake

Honey, Yogurt and Chamomile Panna Cotta

lemon curd, grapes, pistachio shortbread

Chocolate Rice Pudding Sundae

Italian candied cherries, coconut cream, crushed fortune cookie