Dinner Menu

Saturday, September 23rd, 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, pumpkin seeds, chevre

Broccoli and Potato Soup

scallion cream cheese and onion

Artisanal Lettuce and Peaches

Vermont honey vinegar, sweet onion and pistachio

Matty’s Delicata Squash and Coconut Curry

carrot, couscous, sultanas and cilantro

Croquettes of Chicken Wing Confit and Rice

peanut butter, sunflower seed and carrot

Black Pepper Trout Mousse

pickles, mustard and toasts

Soft Poached Farm Egg

baked beans, bacon and fried potato

semolina toasts 3.



Rigatoncini, eggplant and sausage marinara, “shaky” cheese

Cavatelli, Nicoise olives, cherry tomato and roasted pepper

Beer Battered Rhode Island Hake, lettuces, essentially tartar sauce

Grilled Delftree Portobello Mushroom, warm red pepper and pepperoncini panzanelle

Larger Plates


Overnight NEFF Beef Brisket

lentil and veal hash, braised cabbage, caraway, pear mustard

Grilled Swordfish

caramelized fennel puree, grains and rice, cherry tomatoes

 Cured Misty Knoll Chicken Leg

braised kale, Delftree mushrooms, matzo balls and jus

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, sweetened cream