Dinner Menu

Monday, June 25th, 2018

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Smaller Plates

12.

Blistered Garlic Scapes from Overmeade Gardens

jalapeno “crema”, crumbs

Kale and Green Olive Caesar

croutons and Parmesan

Trout and Scallop Mousse

pickles, mustard and toast

Charred Broccoli and Napa Cabbage

scallion, umeboshi, cucumber

Generic Iceberg “Slice”

orange, ginger and carrot dressing, crushed wonton crisps

Vermont Creamery Cremont Cheese

black pepper, strawberry jam, hazelnuts and toasts

Fried Chicken Tacos

almond romesco, slaw and jalapeno

Slow Poached Egg

Bangs Island mussels, dashi, wasabi tobiko

Semolina toasts (3.)

Larger Plates

Orecchiette, Swiss chard “puttanesca”, pecorino, smoked olive oil

22.

French Gnocchi, braised chicken, brown butter, roasted garlic, parsley, peas and lemon

22.

Spiced North Star Lamb Ragout

couscous, chickpeas, cilantro, raisin

22.

Pork Shoulder

“BBQ rub”, baked beans, cabbage salad

24.

Butcher’s Steak

button mushrooms, pickled asparagus, grilled onions and crumble fries

26.

Seared Atlantic Cod

braised escarole, beech mushrooms, spelt berries, parsley broth, sea beans

26.

Sweet

10. 

Angel Food Cake

poppy, cinnamon whip, coconut and strawberries

Iced Coffee Sherbert

dulce de leche, hazelnut granola, chocolate