THE DINING ROOM JANUARY 16 AND 17
Smoked potato and leek soup, poached duck egg
10
Roasted hen-of-the-wood mushrooms, thyme, Cloumage cheese
14
Crab, avocado and oro blanco salad, coriander-chile flatbread
15
House-made merguez sausage, kabocha squash, preserved lemon, almonds
13
Local greens, radishes, meyer lemon, Vermont Herdsman, sunflower seeds
10
Winter vegetable curry, apple raita, basmati
24
Roasted monkfish, freekah, black rice, clementines
29
Roasted whole chicken, truffle mashed potatoes, watercress
for 2
54
Roasted pork blade, black beans, watermelon radish, chimichuri
27
Braised beef cheeks, celery root mash, kale, gremolata
26
Local cheeses with quince and walnuts
12
Butterscotch pot de crème, chantilly cream, brown butter cookie
9
Warm apple crostata, whipped mascarpone, Armagnac prunes
9
Chocolate sorbet, candied kumquats
8
Our ingredients are sourced locally whenever possible. * Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risk of foodborne illness.