Dinner Menu

Wednesday, September 27th, 2017

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To Start


Roasted Beets from Lee

pickled beets, shaved fennel, pumpkin seeds and horseradish

Jenn’s Head Lettuces

Pete’s peaches, cider vinegar, sweet onion and pistachio

Matty’s Delicata Squash and Coconut Curry

carrot, couscous, sultanas and cilantro

Cucumbers and Peanut Butter

sunflower and sesame, rice, Asian flavors

Tuna Croquettes

almost tartar sauce and pickled green tomatoes

Woven Roots Spicy Tomatoes

bacon, jalapeno, white beans, almond, lettuces

Soft Poached Farm Egg

red pepper and pepperoncini panzanella, black olives

Semolina toasts 3.



Rigatoncini, spicy beef and veal marinara, “shaky” cheese


smothered fries, gravy, black pepper and peas from the freezer

Fried Generic Pork Rib Confit

baked beans, peach jam

Vermont Fried Chicken Thighs

Animal Farm buttermilk, dill, cucumber and tomato

Grilled Delftree Portobello Mushroom

button mushrooms, grains and garlic

Larger Plates


Overnight NEFF Roasted Beef

onion puree, broccolini, potato and mustard greens

Seared Skate Wing

caramelized fennel puree, warm lentils, caper, cherry tomatoes

 Pan Roasted Misty Knoll Breast

braised kale and matzo ball stew



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

Donuts, maple-poached peaches, whipped cream