Dinner Menu



Stinging Nettle Soup     7

Creme Fraiche, Six Minute Egg



Organic Winter Greens     8

Shallot Vinaigrette, Radish



Radicchio Castelfranco     10

Berkshire Blue, Candied Sunflower Seeds,

Hazelnut Vinaigrette



Baby Octopus     14

Carrot Yogurt, Thumbelina,

Honey Gastrique



Autumns Harvest Beef Carpaccio     13

Arugula, Capers, Lemon Aioli, Baguette





Sheep’s Milk Ricotta Gnudi     18

Roasted  Cauliflower, Swiss Chard,

Herb Breadcrumbs


Seared Local Scallops     25

Cipollini Onion, Lady Apple, Bacon, Hazelnuts



Coq Au Vin     20

Pastured Chicken, Polenta, Bacon, Mushrooms


Crispy Clawhammer Farm Pork   22

Roasted Farro, Green Garlic, Cauliflower,

Pear Mustard



NEK Burger     15

Mushroom Duxelles, Tobacco Onion,

Vermont Cheddar


Hudson Valley Moulard Duck Breast     23

Barley, Crispy Brussels Sprouts, Maple Cream





Hand Cut French Fries     5

Roasted Cauliflower    7

Stone Ground Polenta    7





Maple Walnut Bread Pudding     8

Vanilla Ice Cream, Warm Caramel


Peanut Butter Panna Cotta     7

Chocolate Crumble



100% of our meat, fish & eggs are sourced from

small, local farms and fishermen.


Inform us of any allergies.

Chef Kevin Adey.




Chef Kevin Adey.

Inform us of any allergies.

100% of our meat, fish & eggs comes from small,

local farms and fishermen.


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