Dinner Menu

Tuesday, June 26th, 2018

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Smaller Plates


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

Duck and Rice Croquettes

ginger carrot dressing, sambal, sesame

Vermont Creamery Cremont Cheese

black pepper, strawberry jam, hazelnuts and toasts

Fried Chicken Tacos

almond romesco, slaw and jalapeno

Hearty Sugar Snap Peas

whipped feta, pistachios, pea shoots

Semolina toasts (3.)

Larger Plates

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


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


Slow Roasted Breast of NY Veal

potato hash and garlic scapes


Pan Seared Skate Wing

pine nuts, arugula pesto, white beans, radish


Butcher’s Steak

button mushrooms, pickled asparagus, grilled onions and crumble fries


Day Boat Halibut

braised escarole, beech mushrooms, ancient grains, parsley broth, sea beans




 Angel Food Cake

poppy, cinnamon whip, coconut and strawberries

Toasted Cornbread

jalapeno ice cream, strawberries, cornflake crunch

Iced Coffee Sherbert

dulce de leche, hazelnut granola, chocolate