We follow Mother Nature's lead and design our menus around the season; our pairings evolve and are ever changing. We do not offer every item every day, but base each menu on what is best at the market that day. This is just a sample list from which today's dinner menu is derived.
last revised 12.10.23
SEASONAL DINNER MENU
Thursday, Friday, Saturday, Sunday
to begin
caprese zuppa + fresh mozzarella puddle g
tomato-basil soup + macadamia-pignoli pesto. extra
virgin olive oil. 10
coconut shrimp + honey mustard. 14
pulpo + berkshire heritage pork belly + salsa verde g
grilled octopus. chorizo, potatoes + cilantro. 16
sesame ginger yellow fin tuna tartare + guacamole
mango. olive oil crisp. 17
lumpy cajun crab cakes + red pepper coulis
jumbo lump crab meat + hint of louisiana spice.
rémoulade. 14
garden salad + burrata mozzarella v g
field greens, tomatoes, chickpeas, roasted peppers
+ pickled onion. macadamia-pignoli pesto. balsamic vinaigrette. 15
waldorf caesar salad + gorgonzola cheese v g
apples, dried cranberries, toasted walnuts,
lime-honey vinaigrette. 15
arugula ensalada + beemster extra aged gouda v g
signature dutch cow's milk. notes of butterscotch +
whiskey. quince gastrique, fig-onion jam + rosemary honey. marcona almonds +
fig-almond vinaigrette. 15
from the garden
ravioli ai quattro formaggi + tomato-broccoli ragoût v *
ricotta, pecorino, mozzarella + mascarpone filling.
macadamia-pignoli pesto. 32
eggplant parmigiano tower + fettuccine with pesto v
mozzarella + herbed tomato sauce. macadamia-pignoli
pesto. balsamic molasses. 32
from the sea
sesame crusted yellow fin tuna + green onion wasabi
sweet + sour sticky rice. zucchini + snow peas.
edamame hummus. 41
horseradish crusted salmon + charred brussels sprouts g
horseradish-lemon-dill panko crust. grapes, almonds
+ pancetta. arugula-cucumber coulis. 35
red snapper + viking village scallops g
risotto + mushrooms. lemon + chablis sauce. red
pepper rouille. 42
from the farm
burgundy braised short rib + horseradish gremolata
garlic mashed potatoes. orange scented carrots.
burgundy reduction. 42
berkshire heritage pork chop + vanilla scented apples g
brown sugar glaze. garlic mashed potatoes. haricots
verts + cipollini onions. 34
crescent farm duck duo + cranberry-bourbon coulis g
breast + confit. quinoa hash: baby carrots,
cipollini onions, + roasted grapes. 44
pappardelle + wild boar ragù alla bolognese *
pancetta + beef. pecorino, porcini + basil. 32
chicken breast suprême stuffed with spinach + feta
goffle road farm. mashed potatoes. orange scented
carrots. champagne sauce. 32
sweets for the sweet
triple chocolate mousse cake + bourbon butterscotch ice cream g
TCHO dark chocolate + white chocolate. hazelnut
toffee + chocolate ganache. 12
double cinnamon apple strudel + french vanilla bean ice cream
walnut cookie crumbles. 12
chocolate-caramel panna cotta + french macaron g
classic italian custard. roasted raspberries +
hazelnut toffee. 12
TCHO dark chocolate ganache. 12
warm brownie sundae + caramel toffee crunch
bourbon-butterscotch ice cream + cookie dough ice
cream.
TCHO dark chocolate ganache. 12
international cheese plate g
fig-onion jam. guava gastrique. olive oil crisps .
18
two scoops + TCHO hot fudge or caramel sauce g 10
coffee. decaf. tea. 3
v can be vegetarian * risotto can be substituted for pasta
we take pride in creating our food pairings. changes compromise the integrity of the
dish and significantly delay your preparation. we can only entertain these
modifications:
g can be prepared with no gluten ingredient added
v can be vegetarian * risotto can be substituted for pasta
last revised 12.10.17
WEDNESDAY FOUR COURSE MENU
40 pp
We exclusively offer this style menu every Wednesday
and we do not offer our other dinner menus.
40 pp
ON FEBRUARY 14, 2018 WE WILL ONLY BE OFFERING OUR VALENTINE'S FOUR COURSE DINNER
to begin
butternut squash soup + sour cream dollop g
pepitas. extra virgin olive oil.
black mission fig caesar salad + gorgonzola cheese v g
granny smith apples, grapes, craisins + walnuts.
lime-honey vinaigrette
ADD coconut shrimp + honey mustard
+ 8 supplemental
ADD berkshire heritage pork belly + chorizo + salsa verde fingerling potatoes +
cilantro.
+ 9 supplemental
ADD a pair of lumpy cajun crab cakes + rémoulade
+ 9 supplemental
ADD a pair of honey lacquered ribs + quince gastrique
+ 9 supplemental
second course
pappardelle + wild boar ragù alla bolognese *
pecorino romano, porcini + basil. pork, lamb, beef
+ pancetta.
ravioli ai quattro formaggi + herbed tomato sauce v *
pecorino romano.
plat principal
horseradish crusted salmon + charred brussels sprouts g
horseradish-lemon-dill panko crust. grapes, almonds
+ pancetta. arugula-cucumber coulis.
stuffed chicken breast suprême with spinach + feta + farro hash
goffle road farm. wild mushrooms, roasted grapes,
sugar snap peas. chablis sauce.
eggplant parmigiano tower + creamy polenta v
mozzarella + pecorino. macadamia-pignoli pesto.
balsamic molasses.
burgundy braised short ribs + horseradish gremolata
mashed potatoes. + 11 supplemental
red snapper + risotto with wild mushrooms
pecorino. lemon + chablis sauce. red pepper
rouille. g + 10 supplemental
sweets for the sweet
chocolate panna cotta + roasted raspberries g
brown butter ice cream + toffee crunch g
coffee, decaf, tea 3
v can be vegetarian * risotto can be substituted for pasta
we take pride in creating our food pairings. changes compromise the integrity of the
dish and significantly delay your preparation. we can only entertain these
modifications:
g can be prepared with no gluten ingredient added
v can be vegetarian * risotto can be substituted for pasta
last revised 12.10.17
CHILDREN'S MENU
today's pasta + any sauce on menu
or butter, tomato sauce or garlic + olive oil. 19
salmon from today's menu + a side g
from today's menu. 19
chicken from today's menu + a side g
from today's menu. 19
two scoops ice cream + hot fudge g
or caramel sauce. 10