.c
sample dinner menu
s
pring 2015
Our pairings evolve through the seasons and are ever changing.  
W
e 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
.
.
.
Cheers to the best Mom!!
Mother's Day   
Sunday May 10

brunch menu 10 am to 2 pm

a la carte dinner menu 5 pm to 9 pm