Dinner Menu

Friday, September 29th, 2017

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To Start


Ground Rabbit Empanadas

caramelized onions and pickled beet crema

Jenn’s Head Lettuces

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

Swordfish Salad Toast

dill, capers, cherry tomatoes and lettuce

Matty’s Fried Delicata

Mill River Honey vinaigrette, feta, pear and sunflower seeds

Skate Wing Cake

almost tartar sauce, red peppers, Old Bay and chips

Marinated Woven Roots Tomatoes

bacon, jalapeno, black beans, almond, crushed tortillas and cilantro

Soft Poached Farm Egg

red pepper and pepperoncini panzanella, black olives

Semolina toasts 3.



Pizzichi di Farro, ricotta cheese, cherry tomatoes, red wine vinegar, parsley

Garganelli, braised chicken, carrot top pesto, pecorino

Line Caught Bluefish

couscous, raisins, cucumber, sambal and mint

Grilled Delftree Portobello Mushroom

button mushrooms, grains and garlic

Larger Plates


NEFF Butcher’s Steak

mustard greens, potatoes, onions, oyster mushrooms and Port

Seared Arctic Char

bay and thyme cream, fennel, pear and arugula

 Pan Roasted Misty Knoll Breast

braised kale, king trumpet mushrooms 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