March menu- the April menu begins the first Tuesday in April
Just Getting Started
Granola Shrimp~ Mexican white shrimp crusted in oats, almonds and coconut. Served with minted yogurt cheese and dried fruit compote. §§
Seared Saffron Spätzle with fava beans, beets, and sugar-poached blood oranges.
Lobster, Corn and Scallion Bread Pudding, served with Parmesan cream sauce.
Raspberry-Caramel Spare Ribs with braised collard and mustard greens. §§
cup 3.75 bowl 6.5
Greenery and Other Salads
Mixed Green Salad with heirloom cherry tomatoes, shaved red onion and your choice of dressing~Balsamic Vinaigrette §§ Cassis Vinaigrette §§ Cumin Vinaigrette §§ Creamy Dill Dressing §§
Grilled Quail, Chopped Cabbage and Green Apple Salad, tossed in cassis vinaigrette with roasted hazelnuts, crispy shallots and crumbled goat cheese. §§
Roasted Vegetable Salad~ Roasted baby rainbow carrots, torpedo onions, and sweet and hot peppers, served over kale tossed in cumin vinaigrette. Vadouvan garnish. §§
Winter Panzanella~ Grilled ciabatta, fresh arugula, green apples, red onion, cucumber and kalamata olives. Served with Grafton Village cheddar cheese in a creamy dill dressing.
Next to Your Dinner
Roasted Sweet Potatoes with fresh corn, sautéed kale and poblano chili cream sauce. §§
Tempura green beans with horseradish aioli.
English Pea Gratin with fresh tarragon, cream , leeks, lemon peel and breadcrumbs. §§
Goat Cheese Lumpia with sweet chili sauce.
Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Reuben Sandwich~ Classic sandwich of house-corned beef, sauerkraut, Swiss cheese and Russian dressing, served on rye. Served with mixed greens.
Rosemary Grilled Chicken on a French roll with walnut pesto, spinach, golden delicious apples and dried cranberries. Served with a side salad.
The Main Thing
Grilled Filet of Angus Beef Tenderloin with Tête de Moine cheese, apple cider glaze, grilled radicchio and tempura green beans. Served with mashed potatoes. §§
Sautéed Atlantic Cod with littleneck clams and Spanish chorizo in a smoked paprika broth with green olive rice, roasted peppers and fresh English peas. §§
Lamb Stew~ slow-cooked lamb with tomatoes, fresh spinach and arugula, garnished with butternut squash jam. §§
Roasted Beet Cake ~ savory cake of roasted beets, caramelized onions and garlic, served over sautéed spinach with braised fennel, red wine syrup and goat cheese lumpia.
Pan-Roasted Spiced Chicken Breast with roasted celery root and cauliflower, fresh radishes and Belgian endive. Buttermilk sauce and dried cranberry garnish. §§
House-made Udon Noodles with pork two ways, bird’s eye chili broth, baby bok choy and shiitake mushrooms. 63° farm egg and green onion garnish.
Sushi-grade Scottish Salmon, grilled and served with a relish of pickled grapes, lemon zest and cashews, over sesame rice and crispy Swiss chard.§§
Lemon-Date Verrine~ Lemon-tequila curd and date cream, layered in a glass with toasted almonds. §§
Exploradora~ Girl Scout Cookie Shortbread Crust with cayenne caramel custard, salted chocolate ganache and smoked paprika. Candied hazelnut garnish.
Pear and Walnut Bundt Cake with brie glaze.
Olive Oil Cardamom Cake with saffron custard and cashew brittle.
Camembert Cake, served with Port wine reduction. §§
Ice Cream We Made Here §§
Chocolate Truffle Cookies
§§ items marked with this symbol can be prepared gluten-free