Dinner Menu

Friday, September 27th, 2013

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To Begin             10.

Toasted Garlic and Tomato Soup, Rawson Brook chevre toast

Apples and Beets, warm Gjeitost, pumpkin seeds, raisins, beet and raspberry jam

Cherry Tomatoes, roasted corn vinaigrette, young greens, pickled watermelon rind

Spicy Butternut Squash and Tortilla Soup, hominy, lime, chilies, coco

Marinated Squid, shisito peppers, kohlrabi, nigella seeds, lentils, sunflower seeds and dates

Arctic Char Mousse, celery root salad, capers, lemon and toasts



Crispy Tuna “Meatballs”, cauliflower, curry, peas from the freezer, preserved lemon

Rubiner’s Cheese Selection; Jasper Hill Willoughby, Greensboro Vermont, Cow

maple apple jam, zucchini relish, black olive honey

Semolina toasts (3.)


Pasta          15./22.

Penne, roasted tomatoes, EVOO, Parmesan and High Lawn ricotta


Semolina dumplings, spicy eggplant and lamb ragout, pecorino



Plates                        25.

Roasted NEFF Pork Belly

Black kale, roots, wheat berries, maple and pear puree

Sautéed Vermont Quail

foie gras stuffing, braised prunes, Alsatian mustard

Steamed Farm Raised Steelhead

