Dinner Menu

Sunday, January 11th, 2015

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Leaves and Vegetables



Dad’s Apple Salad

hazelnuts, peanuts, currants, fried sage and Sugarhouse maple

Warm Spaghetti Squash and Brown Butter

sour honey, endive, pear, walnuts and goat cheese

Late Season Berry Patch Lettuces

grapefruit, raisins, kombucha and pistachio brioche crumbs

Collard Greens “Tartare”

slow poached egg, roasted tomato, Parmesan, pine nuts and aged balsamic





Pheasant Terrine                   Black Pepper Trout Mousse             Foie Gras and Duck Rillette



Small Plates

Beech and King Trumpet Mushrooms

Nora Mill grits, mushroom broth, parsley and fried onions

Brined Pork Belly

peas from the freezer, chives, aioli, frisee and purple carrot

“Pimento Cheese” and Potato Tacos

cumin, green olive, iceberg, bodega jalapeno

Chopped Arctic Char “Gravlax”

dill, cucumber, buttered bun, fennel pollen, crushed chips and salmon roe

Sourdough toasts (3.)                         Toasted sesame seed hummus (10.)





Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO

Fusilli, spicy braised beef, scallions, seeds and yogurt

Pizzichi di Farro, rabbit sausage, mustard, turkey, parsnip, Robiola



Large Plates


Braised Beef

smothered rice, mustard greens and fermented chilies

Seared Skate Wing

lentils, brown butter and turnip puree, Brussels sprouts, frisee and cucumber

Confit of Rhode Island Hake

lobster crema and millet porridge, smoked orange, shaved fennel, tarragon



