sample dinner menu
fall 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

caprese zuppa + fresh mozzarella puddle   g        
tomato-basil soup +  macadamia-pignoli pesto. extra virgin olive oil.  10

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

pulpo + salsa roja  g  
grilled octopus, fingerling potatoes + chorizo. oranges + arugula.  14

lumpy cajun crab cakes + rémoulade  
jumbo lump crab meat + hint of  louisiana spice.  14

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

braised berkshire pork belly + compressed apples  g
garbanzo beans, tomatoes + basil. apple brandy.  13

arugula ensalada + beemster extra aged gouda  v  g
signature dutch cheese. complex and deep notes of butterscotch, whiskey
and pecan . quince gastrique, fig-onion jam + rosemary honey. marcona
almonds + fig-almond vinaigrette.   16

PAIRINGS garden salad + creamy burrata mozzarella  v g
field greens, tomatoes, chickpeas, carrots, roasted peppers +  pickled red
onion. macadamia-pignoli pesto.  balsamic vinaigrette.  16

from the garden

roasted butternut squash ravioli  + sherried onions  v
maple scented squash.  creamed sherried onions.  pecorino romano.
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 fin tuna + green onion wasabi  g
sweet + sour sticky rice. pineapple-cilantro salsa. sautéed mung beans +
zucchini.   39

pan seared branzino filet + scallops g
pumpkin risotto + crushed pistachios. pecorino. chablis-lemon sauce. red
pepper rouille.  39

horseradish crusted salmon + charred brussels sprouts  g
horseradish-lemon-dill panko crust.  grapes, almonds + pancetta. arugula-
cucumber coulis.  34

from the farm

grilled lamb sirloin + parsnip-pear-mint purée g
rosemary + panko crusted. dijon roasted fingerling potatoes. broccoli rabe
+ garlic sauté.  40  

crescent farm duck duo + roasted red grapes *
duck breast + duck confit. pearl couscous + roasted zucchini. blueberry-
raspberry-port-duck au jus.  41

burgundy braised short rib + horseradish gremolata
classic mashed potatoes. orange scented baby carrots. burgundy
reduction.  41

hand rolled spaghetti + wild boar ragù alla bolognese  *
scratch-made pasta: goffle road farm eggs + “00” farina. pecorino, porcini
+ basil.  appetizer 19/entrée 29

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

sweets for the sweet

caramel toffee crunch + walnut brittle sundae
vanilla ice cream + brown butter ice cream. dark chocolate ganache +
dulce de leche.   14

triple chocolate mousse cake + espresso ice cream  g dark chocolate +
white chocolate. espresso ganache.  14

new york cheesecake + sweet cream ice cream
walnut cookie crust. caramel toffee crunch.  14

vanilla bean + mango panna cotta g + beignet    
classic italian custard. toasted coconut.  12

two scoops + hot fudge or caramel sauce  g  9
french vanilla bean ice cream  g
chocolate ice cream  g
brown butter ice cream  g
espresso ice cream  g
passion fruit sorbet  g

pairings cheese plate trio  18
saint-andré cheese french triple crème cow's milk cheese. dense, buttery,
rich.  bloomy edible rind.
beemster extra aged gouda  v  g
signature dutch cheese. complex and deep notes of butterscotch, whiskey
and pecan .
“royal blue” stilton tuxford + tebbutt earthy + minerally.
honey comb. fig-onion jam. quince gastrique. olive oil crisps.

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
bring your own wine