Dinner Menu

Friday, September 22nd, 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

Vermont honey vinegar, shallots and pistachio

Bitter Lettuces and Local Napa Cabbage

honey, soy, sesame and ginger

Croquettes of Chicken Wing Confit and Rice

peanut butter, sunflower seed and carrot

Curried Chicken Salad

kohlrabi, sweet corn and lime

Black Pepper Trout Mousse

pickles, mustard and toasts

Soft Poached Farm Egg

baked beans, tomato, bacon and fried 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

Larger Plates


Overnight NEFF Beef Brisket

lentil and veal hash, braised cabbage, caraway, mustard

Grilled Swordfish

caramelized fennel puree, grains and rice, cherry tomatoes

 Confit of Misty Knoll Chicken Leg

braised kale, Delftree mushrooms, matzo balls and jus

Seared Butcher’s Steak

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

Veal Meatballs

polenta, spicy marinara, broccolini and Parmesan



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

Split Country Biscuit, maple-poached peaches, cream cheese mousse