Dinner Menu

Sunday, October 1st, 2017

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To Start


Rabbit Empanadas

caramelized onions

Generic Young Arugula

pistachio and cider dressing, roasted beets

Peppered Trout Mousse or Liverwurst Pate

pickles, toasts and mustard

Matty’s Delicata

Mill River Honey vinaigrette, feta and sunflower seeds

Skate Wing Fritters

almost tartar sauce, red peppers, Old Bay chips

Marinated Woven Roots Tomatoes

jalapeno, black beans, almond romesco, crushed tortillas and cilantro

Slow Poached Farm Egg

button mushrooms, wilted frisee, brown butter, herbs

Semolina toasts 3.



Pizzichi di Farro, ricotta cheese, white beans, cherry tomatoes and basil

Garganelli, braised chicken, carrot top pesto, pecorino

Fried Confit of Commodity Pork Ribs

collards and mustards, baked beans, peach jam

Line Caught Bluefish

couscous, raisins, cucumber, sambal and mint

Grilled Delftree Portobello Mushroom

royal trumpets, grains and garlic

Larger Plates


NEFF Butcher’s Steak

broccolini, potatoes, onions, oyster mushrooms and Port

Pan Roasted Misty Knoll Chicken Breast

braised kale and matzo ball stew

Crispy Duck Confit

lentils, red wine, carrots and roasted maitake mushrooms



Dark Chocolate Ice Cream, soil and sauce, peanut butter mousse, cookie +brittle

Animal Farm Buttermilk Donuts, maple-poached peaches, whipped cream