January menu- February menu begins the first Tuesday in February
Just Getting Started
Minted Lamb Croquettes, served with bay leaf veal reduction, French green lentils and butter-poached baby carrots.
Coconut-Almond Crusted Goat Cheese, served over sweet chili red cabbage with house-made rice crackers. §§
Artisan Cheeses with fresh and dried fruits, Spanish chorizo, nuts and olive oil torta. §§
Duck Liver Mousse with whiskey gelée and hazelnuts. Served with griddled toasts.
Mexican White Shrimp in Coffee Mole with watercress and pink grapefruit, with crispy corn tortilla strips. §§
cup 3.75 bowl 7
Greenery and Other Salads
Mixed Green Salad with heirloom cherry tomatoes, shaved red onion and your choice of dressing~Balsamic Vinaigrette §§ Tonnato §§ Apple Vinaigrette §§ Tahini-orange Dressing§§
Blanched Leeks with Dijon tonnato sauce, fresh dill, capers, cured tomatoes and tempura lemon.
Roasted and Chilled Baby Carrots, butter lettuce and mint with tahini-orange dressing, micro anise and pomegranate seeds. §§
Warm Brown Rice Salad with carrot, celery root and pork belly, a beet-pickled egg and haricots verts. Tossed in an apple vinaigrette and served over Swiss chard and Belgian endive. §§
Next to Your Dinner
Roasted Brussels Sprouts Hearts with sunchokes, pancetta and whole grain mustard. §§
Parmesan Creamed Leeks. §§
Smoked Beets, beet greens, cured egg yolk and aniseed butter. §§
Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Grilled Mahi with scallions, sweet chili-tobikko aioli, nappa cabbage and red peppers. Served on a curried brioche bun with a side of mixed greens.
Braised Pork and Roasted Cauliflower with turmeric-ajwain aioli, chickpeas, raisins and spinach. Served on a French roll with mixed greens.
The Main Thing
Braised Short Ribs of Beef with Logan Turnpike Mill white grits, baked Parmesan creamed leeks, seasonal greens and a fried farm egg. §§
Grilled Sushi-grade Ahi Tuna with roasted turnips and kabocha squash, pickled cherries and wakame. Served with a rice crepe. * §§
Grilled Duck Breast, glazed with sassafrass and sarsaparilla root, and served with castelfranco radicchio, green beans in green sauce, and barley “risotto.” * §§
Butternut- Spinach-Niçoise Olive Tart with red pepper cream. Served with sautéed Brussels sprout leaves, walnuts and honeyed lily flowers.
Coq au Vin~ Chicken braised in red wine with bacon, mushrooms and onions. Served with roasted potatoes and haricots verts.
Seared Beeler’s “Heluka” Pork Chop with warm beet relish, kumquat marmalade and crumbled pumpernickel toasts. Served with sautéed broccolini. * §§
Half a Sautéed Maine Lobster with pear and horseradish fritters, crème fraiche and English peas. Pear liqueur sauce.
Shortbread layered with star anise crémeux, caramel and pear.
Oatmeal-Sage Cake with maple-brown butter frosting.
Banana Crumble with whipped cream.
Dark Chocolate and Crystallized Ginger Tart with coffee-glazed almonds.
Ice Cream We Made Here §§
Chocolate Truffle Cookies
§§ items marked with this symbol can be prepared gluten-free
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.