Dinner Menu

Thursday, September 7th, 2017

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To Start


 Heirloom Tomatoes

corn vinaigrette, scallion, aioli, cotija and nacho salt

Warm Cherry Tomatoes and Arugula

roasted peppers, onions, olives, sausage, mozzarella croutons and balsamic

Kohlrabi and Green Cabbage

soy nuts, sesame, carrots, honey and soy

Fried Cod Cake

beets, lettuces and jalapeno

Crispy Maitake Mushrooms

spicy blue cheese, peas from the freezer, pickled red onion

Cold Meatloaf Terrine

mustard, pickled cabbage, bread and butters, fried dill spears

Jenn’s Lettuces and Chevre Vinaigrette

Matty’s garlic, cucumber, everything bagel crumbs

Smoked Pork and Sweet Corn Chowder

green onion, bacon and roux

Semolina toasts (3.)



Fried Chicken Drums, curry, grilled zucchini “salsa”

Linguini, corn alfredo, High Lawn cream, Parmesan, chili flake

Shells, braised NEFF Beef, pepperoncini, sour cream, black pepper

Spaetlze, kraut, beef franks, cider and mustard

Portobello Confit, miso puree, potato, wax beans and chives

Larger Plates


Thighs of Vermont Chicken
matzo, kale, buttons, carrot and Scarborough herbs

Seared Skate Wing and Fritter

walnut and milk emulsion, melted cabbage, radicchio

 Northstar Lamb Meatballs

ratatouille, ricotta and oregano



Berle Farm Yogurt Panna Cotta

peaches and pecan struesel

Dark Chocolate Brownies

white chocolate mousse, walnut, cherries, red wine