Dinner Menu

Thursday, September 21st, 2017

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To Start


 Toast of Woven Roots’ Tomato

almond romesco, bacon fat aioli, pickled jalapeno

Roasted Beets from Lee

pickled beets, shaved fennel, orange, walnuts, chevre

Broccoli and Potato Soup

scallion cream cheese and onion

Jenn’s Lettuce and Peaches

white balsamic, shallots and pistachio

Bitter Lettuces and Local Napa Cabbage

honey, soy, sesame and ginger

NEFF Beef “Tartare”

beef fat, mustard and cherry tomatoes

Croquettes of Chicken Wing Confit and Rice

peanut butter, sunflower seed and carrot

Curried Chicken Salad

kohlrabi, sweet corn, peas from the freezer and lime

Fried Maitake Mushrooms

rarebit, malt vinegar and pickled zucchini

“English Breakfast”

poached egg, baked beans, tomato, bacon, potato



Orecchiette, eggplant and sausage marinara, “shaky” cheese

Cavatelli, Nicoise olives, cherry tomato and roasted pepper

Beer Battered Rhode Island Hake, lettuces, essentially tartar sauce

Meatloaf, sweet onion gravy, braised kale and potato sticks

Larger Plates


Grilled Swordfish

caramelized fennel puree, ancient grains and cherry tomatoes

 Leg of Long Island Duck Confit

lentils, mustard greens, peaches and jam

Seared Butcher’s Steak

warm salad of potatoes, field onions and arugula, roasted garlic “cream”, black pepper



Dark Chocolate Ice Cream, Soil and Sauce, peanut butter mousse, cookie +brittle

Pecan Fry Bread, maple-poached peaches, cream cheese mousse