fall menu 2016
velouté made with leaves from cauliflower, broccoli and kohlrabi, fried bread crumbs, sheep milk yogurt, herb
“veggie and fruit plate” .
"oeuf poché", 63 degree poached egg, lettuce from the garden, brown butter, lemon, chives, sourdough bread made with chefs 21 year old stater
tempura summer squash, melted tomatoes, fennel fronds and oil
nantucket bay scallops, meyer lemon, grape vierge
x-mas lima beans, kohlrabi, artichoke, almonds, persimmon from my moms tree, red wine emulsion
house made pasta alla chitara, white truffles from alba
roasted blue hubbard squash, mushrooms, braised leaves from the garden, pomegranate relish
potatoes and onions from the garden
"crispy pork belly" braised for 48 hours and slowly sautéed till crispy , fried japanese brown rice, charred hearts of romaine
sourdough donut hole, blood orange glaze, ololaberry preserves, chocolate sauce, creme chantilly
chefs selection of cheeses, cranberry-walnut sourdough bread made with chefs 20 year old starter
*Please be aware our menu may vary in price and number courses based on what ingredients are ripe for the picking that day.
*No dead animal products are used in the menu unless otherwise stated on the menu.
7 wines that accompany the savory courses on the menu (changes daily to fit the flavor profile of the menu which also changes daily)
hand crafted single origin coffee (please order at the beginning of your meal)
full emersion and cloth filtration utilized in brewing coffee $8