Menu
What we are
cooking this week.
Lunch is set on Sunday and goes up Monday morning. The dinner menu changes every six weeks, and the two dishes marked Right now change more often than that.
Lunch
$14, everything
included.
Salad bar, bread, butter, a drink and coffee are included. We take cards and Apple Pay, and there is always a dish without meat.
| Day | With meat or fish | Meatless |
|---|---|---|
| Monday | Meatballs, cream gravy, quick-pickled cucumber | Celery root patties with creamed dill potatoes |
| Tuesday | Pan-fried flounder, mashed potatoes, lingonberries | Roasted cauliflower, caper sauce |
| Wednesday | Cabbage and beef casserole with brown gravy | Lentil stew with root vegetables |
| Thursday | Split pea soup and pancakes | Split pea soup without ham, pancakes |
| Friday | Fish and shellfish stew, aioli | Mushroom stew with thyme, aioli |
Last orders at 1:45. If you are more than six, call before 11 and we will hold a table.
Dinner
Six dishes, and
two that change often.
Served Wednesday through Saturday, 5 to 10 pm. Last orders at 9 pm.
To start
Butter-fried sourdough, crème fraîche, red onion, dill.
Roasted beets, warm goat cheese, toasted seeds, honey.
We tell you which when you sit down. Bread and butter included.
Mains
Brown butter, capers, dill potatoes, pickled cucumber.
Right nowFrom a farm in Sussex County. Braised six hours, root vegetables, potato purée, red wine jus.
Parsnip, celery root, cream, thyme, shaved aged cheese. Can be made without cheese.
A whole pot, with bread. Enough for a main for one or a starter for two.
Right nowAfter
Three cheeses from the Hudson Valley, crispbread, butter, jam.
Warm, with vanilla custard. On the menu all fall.
Drip coffee or espresso.
Drinks
A short list, and
we know why.
Twenty-two wines by the bottle and nine by the glass. We picked them because they go with the food we cook.
