sample dinner menu
spring 2015
Our pairings evolve through the seasons and are ever changing.  
We do not offer every item every day, but base each menu on what
is best at the market that day. This is just a sample list from which
today’s dinner menu is derived.

to begin

spring pea soup + carrot custard  g        
pea tendrils.   10

yellow tail tuna tartar + mango guacamole
olive oil crisps. ginger soy.  sesame seeds.   16

pulpo + salsa roja   g
grilled octopus. quinoa, chorizo, chickpeas + oregano.    16

lumpy cajun crab cakes + rémoulade  
jumbo lump crab meat + hint of  louisiana spice.  13

braised pork belly + apple-vanilla bean purèe g
apple-bourbon gastrique. rye croutons.   12

pei mussels, fines herbs + white wine   g
toasted baguette.    12

roasted beet + spinach salad + nettle meadow kunik   v g
hudson valley triple crème. soft ripened goat’s milk + cow’s cream. bloomy
+ buttery. beet purée. arugula + pistachios. pickled red onion.  15

arugula ensalada + vermont cabot clothbound cheddar  v g
cellar aged, buttery, nutty, caramel notes. spinach. fig-onion jam, rosemary
honey + quince gastrique. marcona almonds + fig-almond vinaigrette.  16

zinfandel poached pear salad +  “royal blue” stilton v g
tuxford + tebbutt earthy, minerally cow’s milk cheese. vanilla bean
infused syrup. field greens, bacon, walnuts + balsamic vinaigrette.    16

caribbean mango caesar salad + gorgonzola v g
pineapple, almonds, coconut + romaine. lime-honey vinaigrette.  15

from the garden

ravioli ai quattro formaggi + spinach  v *
ricotta, pecorino, mozzarella, taleggio + spinach filling.  roasted sweet red
pepper cream + hazelnuts.    appetizer 19/entrée 29

eggplant parmigiano tower + fettuccine with pesto v
scratch-made pasta: goffle road farm eggs + “00” farina. fresh mozzarella +
herbed tomato sauce. macadamia-pignoli pesto. balsamic molasses.    29  

golden gnocchi + roasted tomato-broccoli ragoût  v *
macadamia-pignoli pesto, fresh mozzarella, mushrooms, white truffle oil +
pecorino romano.    appetizer 19/entrée 29

from the sea

sesame crusted yellow tail tuna + green onion wasabi  g
sweet + sour sticky rice. pineapple-cilantro salsa. roasted radishes,
zucchini, snap peas.    39

seafood provençal + saffron fettuccine *  
halibut, shrimp + scallops.  braised fennel, tomatoes + chablis. red pepper
rouille.    38

pan seared halibut + diver scallops  g
saffron risotto with asparagus + mushrooms. chablis-lemon sauce. red
pepper rouille.    39

horseradish crusted salmon + corn-edamame succotash g
pan seared with horseradish-lemon-dill panko crust. grilled jersey corn,
tomatoes, basil + cream. arugula-cucumber tzatziki.  34

from the farm

berkshire pork tenderloin + black garlic ramen noodles
white miso-lemon grass broth. poached egg + honshemeji mushrooms.  
edamame.   32

high plains bison rib eye + yucca frites  g
haricots verts. black pepper + quince reduction. yellow pepper
allioli.   42

crescent farm duck breast +  sweet potato-sage agnolotti
duck confit. petite peas + shiitake mushrooms. roasted grapes.
blood orange–port jus.   39

grilled lamb sirloin + brown butter salsify  g
cacao nib + fennel essence. vanilla bean-scented carrot purée. kale
sprouts. burgundy reduction.   39  

grilled buttermilk marinated chicken g + golden gnocchi  *
goffle road farm. roasted tomato-broccoli ragoût, macadamia-pignoli
pesto, mozzarella, mushrooms, white truffle oil + pecorino romano.  29

hand cut pappardelle + wild boar ragù alla bolognese
pecorino, porcini + basil.  appetizer 19/entrée   29

sweets for the sweet

red velvet cake + mascarpone ice cream
chocolate bomb.  caramel sauce.    15

nutty ice cream parfait + sugar cookie crumbles
vanilla bean + brown butter ice cream. chocolate + caramel.
pecan tuile. walnut syrup.   11

flourless chocolate dubbel dark ale cake +dulce de leche swirl ice cream g  
green’s gluten free belgium ale.  marshmallow.    12

peanut butter mousse torte + chocolate ice cream
peanut butter cookie crust. chocolate ganache.    11

new york cheesecake + raspberry gastrique
passion fruit truffle.  passion fruit sorbet.   14

strawberry + vanilla bean panna cotta g + maple macaroon g  
classic italian custard.   12

stuffed churro bites + grand marnier fruit sorbet
lemon mousse. strawberries.   12

pairings cheese plate trio
california humboldt fog an elegant ripened goat cheese.
vermont cabot clothbound cheddar cellar aged, nutty.
“royal blue” stilton v g tuxford + tebbutt earthy + mineraly   15

two scoops of ice cream + hot fudge  g    9
french vanilla bean ice cream  g
chocolate ice cream  g
brown butter ice cream g
ginger scented ice cream g
dulce de leche swirl ice cream g

coffee.  decaf.  tea.  3

g  can be prepared with no gluten ingredient added
*   risotto or polenta can be substituted for pasta
v   can be vegetarian or vegan