Dinner Menu

Wednesday, June 7th, 2017

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To Start


 Asparagus and Cheddar “Chowder”

toasted ham, cayenne, sunflower oil, peas, with or with out elbows

Young Lettuces from Woven Roots

Animal Farm buttermilk ranch, dill crumbs

Fried Rock Shrimp Tacos

almond romesco, chipotle and pineapple slaw

Kimchi and Bok Choy Salad

Hosta Hill kimchi, napa cabbage, sesame and soy nuts

Black Pepper Trout Mousse

pickles, mustard and toasts

Caramelized Onion and Chicken Liver Pate

currant jam, pickled onions, mustard, toasts

Bitter Lettuces

charred citrus vinaigrette, feta and walnut

White Bean Hummus

smoked paprika, tahini and toasts

Semolina toasts (3.)



Leg of Duck Confit, quinoa, carrots, romaine, mustard, cider vinegar

Bluefish Croquettes, chili roasted spring turnips, basil, chickpeas and lemon

Linguini, NEFF beef Bolognese, pecorino

Double Cheeseburger, secret sauce, fast food pickles, tater tots, petite ranch salad

Larger Plates


 Grilled Trout Filets

cabbage, sweet onion and bacon soubise, arugula

Fried Vermont Chicken Thighs

spicy cornbread and jalapeno stuffing, slaw and honey

Coffee and Black Pepper Roasted Brisket

broccoli and potato croquettes, cremini mushrooms, braising jus



 Walnut and Brown Sugar Blondies

banana, cream cheese, coco nib streusel

Chocolate Brownies

peanut butter mousse, berry jam, fudge