Dinner Menu

Wednesday, June 21st, 2017

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To Start


Woven Roots’ Young Greens

Animal Farm buttermilk ranch, croutons, dill

Hosta Hill Kimchi and Napa Cabbage Salad

carrots, turnip tops, sesame and soy nuts

Slow Poached Farm Egg

fish fumet, beech mushrooms, lemon, Matty’s garlic scapes

Chicken Liver and Caramelized Onion Pate

mustard, jam, pickles and toast

Whipped Tofu and Brazil Nuts

Diego’s shiitakes, red palm, toasted garlic, enoki and shoyu

Grilled Hadley Asparagus

steak and arugula vinaigrette, ramp pickle

Raw Kale and Berle Farm Yogurt

red verjus, currants, sunflower seeds, cucumber, ginger and turmeric

Black Pepper Trout Mousse

horseradish, pickles, mustard, toast

Semolina toasts (3.)                         Corn and coconut soup (10.) 



Linguini, beef Bolognese, pecorino

Orecchiette, garlic scape, green olive, pine nut pesto, Lee farms ricotta

Mac + Cheese, elbows, bacon, jalapeno and peas from the freezer 

Large Plates


Roasted Vermont Chicken Thighs

burnt citrus, feta, frisee, potato and cucumber

Braised NEFF Beef

broccoli and potato croquette, mustard

Rhode Island Hake

sundried tomato, braised dandelion, white beans, Calabrian chili, orange



Dark Chocolate Brownie

strawberries, fudge and mascarpone

Coconut Banana Bread

more coconut, more banana and a walnut semifreddo