Dinner Menu

Thursday, June 22nd, 2017

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To Start


Woven Roots’ Sugar Snap Peas

Animal Farm buttermilk ranch, cucumber, black pepper crumbs, dill

Carrot and Turnip Top Kimchi Salad

cucumber, Napa cabbage, grilled bok choy, sesame

Slow Poached Farm Egg

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

Arugula from Lee

strawberries, yogurt, grains of paradise, poppy, pistachio

Whipped Tofu and Brazil Nuts

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

Raw Kale and Berle Farm Yogurt

red verjus, currants, sunflower seeds, ginger and turmeric

Local Young Greens

champagne vinegar, Mill River honey, toasted walnuts

Semolina toasts (3.)                         Trout mousse (10.)



Linguini, beef Bolognese, pecorino

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

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

Crispy Chicken Drums, jasmine rice salad, curry hot sauce

Hake Cake, lemon, caper aioli, frisee and grilled asparagus

Large Plates


Braised NEFF Beef

broccoli and potato croquettes, mustard

Petite Filet of Domestic Halibut

braised dandelion greens, kalamata, sun dried tomato, orange and zucchini



 Dark Chocolate Brownie

strawberries, fudge and mascarpone

Coconut Banana Bread

more coconut, more banana and a walnut semifreddo