Dinner Menu – Spring 2015

 

NORTHEAST KINGDOM

 

FARM EGG   8

fiddlehead fern, hollandaise

 

MIZUNA SALAD   11

lolarosa, sugar snap peas, miso

 

FAVA BEAN   13

pecorino, spring onion, ricotta

 

MOROCCAN SHRIMP   14

rainbow carrots, treviso, cous cous

MUSSELS   14

w/ sofrito


 

 FUSILLI   18

summer squash, stinging nettles, pesto

 

SEA SCALLOPS   26

mustard greens, turnip, spring onion

 

CRYSTAL VALLEY CHICKEN   23

asparagus, hen of the woods, spaetzle

HUDSON VALLEY DUCK BREAST   26

morels, ramps, farro

 

BURGER   15

NY pasture beef, cheddar, mayo

mushroom duxelles & tobacco onions


 

Brussels Sprouts   8 

Asparagus   7 

French Fries   5

 

 

Please inform us of any allergies or dietary restrictions.

Our mayo is made with raw farm eggs.