Dinner Menu

Thursday, September 28th, 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

Fried Generic Pork Rib Confit

baked beans, peach jam

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

Garganelli, braised chicken, carrot top pesto, pecorino


onion gravy, fries and buttered peas from the freezer

Vermont Fried Chicken Thighs

Animal Farm buttermilk, dill, cucumber and tomato

Grilled Delftree Portobello Mushroom

button mushrooms, grains and garlic

Larger Plates


Seared Arctic Char

bay and thyme cream, fennel, pear and arugula

 Pan Roasted Misty Knoll Breast

braised kale and matzo ball stew

Crispy Duck Confit

lentils, red wine, carrots and roasted maitake mushrooms



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

Donuts, maple-poached peaches, whipped cream