DINNER

EARLY FALL 2017


SMALL

Half-Dozen Oysters, Shallot Mignonette  MP

Sautéed Carolina Shrimp, Creamy Polenta, Melted Tomatoes, Harissa14

Watercress & Celery Root Soup, Crispy Leeks, Pear, Chive Oil14

Crispy Pork Belly, Pear, Turnip, Goldenrod Honey15

Shaved Fennel, Watercress, Roasted Pistachios, Green Olives, Pepita Vinaigrette15

Crostini of Seared Wild Mushrooms, Pecorino, Gremolata, Lemon Zest, Toasted Peasant Bread  13

Black Kale Salad, Quinoa, Smoked Almonds, Ricotta Salata, Poached Farm Egg  15

MAINS

Busiate Trapenese Pasta, Delicata Squash, Black Walnut Pesto, Grana Pandano, Fried Egg  24

Pan Roasted Brook Trout,  Roasted Fennel & Leeks, Pine Nuts, Herb Pan Sauce  29

Pan Seared Skate Wings, Melted Tomatoes, Radicchio, Parsley Oil   25

Seared Day Boat Scallops, Cauliflower Purée, Crispy Pancetta, Frilly Mustard Greens, Parsley-Caper Pistou30

Roasted Chicken Breast & Thigh Confit, Swiss Chard, Shitake Mushrooms, Beaujolais Jus26

Berkshire Pork Chop & Jus, Smoked Apples, Cipollini Onions, Braised Chicories  32

Half-Pound Grass-Fed, Black Angus Burger, Vermont Cheddar on Sesame Brioche, Hand-Cut Herb Fries  19

SIDES

Crispy Black Kale, Garlic Salt  8

Roasted Cauliflower, Parsley 9

Roasted Beets, Horseradish Vinaigrette 8

Pan-Fried Artichokes, Lemon-Pepper Aoli 8

Roasted Fennel, Pancetta  9

Roasted Sweet Potatoes, Whipped Ricotta, Smoked Salt 9

Roasted Carrots, Tahini 8

Herb Fries  7

Parmesan-Truffle Fries  9