Dinner Menu

Tuesday, June 20th, 2017

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To Start


Hearty Greens

Animal Farm buttermilk ranch, croutons, dill

Hosta Hill Kimchi and Napa Cabbage Salad

carrots, turnip tops, sesame and soy nuts

Out of Season Organic Corn and Coconut Soup

sambal, cilantro, scallion and preserved lime (oops, it’s vegan)

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, Queen’s Greens sprouts, 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.) 



Linguini, beef Bolognese, pecorino

Orecchiette, garlic scape, green olive, pine nut pesto, Rawson Brook chevre

Halibut “Rolls”, scallion aioli, broccoli raab, toasted buns, potato chips

Large Plates


 Roasted Vermont Chicken Thigh

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