Dinner Menu

Sunday, September 24th, 2017

share this:

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

Milk Poached Garlic “Dip”

crudite and chips, nigella and popped sorghum

Fried Maitakes

malt vinegar, PBR, pickled zucchini, sauce “rarebit”

Not So Local Artisanal Lettuce

Vermont honey vinegar, Pete’s peaches, sweet onion and pistachio

Matty’s Delicata Squash and Coconut Curry

carrot, couscous, sultanas and cilantro

Black Pepper Trout Mousse

pickles, mustard and toasts

Soft Poached Farm Egg

baked beans, bacon and fried potato

Semolina toasts 3.                Peanut butter and chicken “fried” rice (10.)



Rigatoncini, eggplant and sausage marinara, “shaky” cheese

Cavatelli, cherry tomatoes, garlic, ricotta, Calabrian chili oil, arugula

Fried 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

Seared Skate Wing

caramelized fennel puree, grains, 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, cream cheese mousse