Dinner Menu – Fall 2013
sweet potato bisque 8
Cinnamon Marshmallow, Spicy Pecans
organic autumn greens 8
Shallot Vinaigrette, Radish
organic curly kale 10
Ida Red Apple, Walnut, Blue Cheese
stone cut oat porridge 9
Poached Egg, Sunchoke
Hudson Valley foie Gras 13
Pickled Apple, Pie Crumbs, Apple Butter
Ricotta Gnocchi 16
Caramelized Anchovy, Broccolini, Pecorino
point judith R.I. chowder 25
Squid, Scallop, Mussels, Clams, Cream, Bacon
half Roasted chicken 20
Bacon Mashed Potato, Crispy Brussels Sprouts,
Autumn’s Harvest farm Burger 15
Mushroom Duxelles, Tobacco Onion,
Clawhammer farm Porchetta 20
Polenta, Maple Cider Glazed Turnips, Fig
dry aged hudson valley duck breast 23
Buttermilk & Black Pepper Spaetzle, Mushroom Cream
Four Course Chef’s Tasting Menu 55
We ask that the entire table participates.
Chef Kevin Adey.
Inform us of any allergies.
100% of our meat, fish & eggs comes from small,
local farms and fishermen.
A gratuity of 18% will be added to parties of 6 or more.
Locally Foraged and Gardened
trout lily, black birch twigs, ostrich ferns, , stinging nettle, violets, ramps, wood sorrel,
wild chives, elderflower, sheep sorrel, gooseberries, borage, crab apples, heirloom tomatoes, pole beans,
garlic, autumn olive, wild grapes, mushrooms, honey from our bees, pressed apples and pears,
eggs from our hens