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Dinner Menu May 18 – 29, 2017


Soup: fiddlehead soup, grilled baguette, roasted garlic ($8.50)

Deep Fried Asparagus: tempura asparagus, dashi mayo, togorashi, cilantro ($8.50)

SaladBroadfork Farm spring greens, marinated fiddleheads, radishes, shaved sunchokes, goat cheese fritters, elderflower dressing ($8.50)


Steak: 12 oz grilled porterhouse, roasted Roma romatoes, onion rings, herb butter ($32)

Scallops: seared local scallops, sunchoke purée, shaved & crisp-fried sunchokes with pearl barley, scallop cream and sweet cicely gribiche ($26)

Pasta Primavera: handmade tagliatelle, asparagus, fiddleheads, peas, beans, mint, lemon, cream and white wine sauce ($22)

Chicken: pan-roasted teriyaki breast, Japanese Caesar salad, crispy proscuitto, deep-fried rice, ginger and green onion sauce ($22)

Halibut: pan-roasted filet of local halibut, potato gnocchi, fiddleheads, lemon, parsley, green onions and peas ($24)


Chocolate Cake: dark chocolate torte, candied elderflower lemon zest, white chocolate mousse, strawberry ice cream ($7)

Crème Brûlée: rhubarb compote, ginger custard and gingersnaps ($7)