Dinner Menu

Tuesday, May 9th, 2017

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To Start


Green Olive and Whey Soup

lentils, more olives

Broccoli and Cheddar Croquette Tacos

almond romesco, jalapeno and slaw

Diego’s First Shiitakes and His Dad’s Arugula

Rawson Brook chevre toast, walnuts and EVOO

Smoked Mussels

ramp cream cheese, horseradish, chives and toasted bagel

Roasted Beets

Point Reyes blue cheese, almonds and endive

“Hadley Grass”, aka Asparagus

lemon, butter, egg, crumbs and basil

Cod Fritters

caper, lemon, asparagus, burger pickles and parsley

Cabbage Stuffed Cabbage

rice, “Singapore seasoning”, scallion broth

Woven Roots Young Lettuces

burnt citrus vinaigrette, feta and pistachios

semolina toasts (3.)



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

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

Sloppy Maitake, wild leeks, crème fraiche, peas from the freezer, yeast vinaigrette

Confit of Portobello from North Adams, crimini jus, grains and pickled buttons

Larger Plates


Roasted Thighs of Vermont Chicken

polenta, cauliflower “parm”, chilies and Pecorino

Soft Shelled Crabs

grilled ramp aioli, young greens, crushed potatoes (1/2 portion 18.)



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