Dinner Menu

Saturday, January 11th, 2020

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Vegetables 2020


To Begin


Endive, Grapefruit and Beets, fennel, poppy, pistachio and tarragon

Massaged Kale, curried sunflower dressing, apple, radish, more seeds

Black Pepper and Carrot Mousse, kraut, peas, shoots, toasts

Portobello “Bacon”, quinoa, sundried tomato, watercress, chive, amaranth

Smoked Eggplant Yogurt, roasted red peppers, pepitas, aged balsamic, toasts

Pineapple and Chipotle Crushed Yams, slaw, jalapeno, cilantro, tortilla

Brussels Sprouts, kimchi, iceberg and peanut butter

toasts 3.



Spicy Braised Collard Greens + Cauliflower, blue cheese polenta, green onion

Cashew Creamed Spinach, yeast, Dijon and crumble fries

Parsnip “Steak”, soubise of leeks, horseradish, caraway, apple, beet

Grilled Royal Trumpet, giant limas, parsley, caper and meyer lemon

Maitake “Sausage” + White Miso Porridge, brown rice, cucumber, shoots

Masa Fried Butternut, celeries, lentils and brown butter, pomegranates

Grilled Broccolini, tahini, chickpeas, pickled raisins, carrots

Black olive, Artichoke and Tomato Braised Farro, Parmesan, EVOO

side of grilled chicken breast     4oz/8.

side of grassfed beef tenderloin 4oz/18.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Before placing your order, please inform your server if a person in your party has a food allergy.  Meals Tax is 7%, 6.25% MA