Hen Of The Wood

Feta, hazelnuts & currants

Sunchokes, scallions, ginger

Bayley hazen blue, apples, pecans, buttermilk

Oyster sauce, tarragon, chips

Parsnip, pickled apple, crispy ham

Apples, kohlrabi, creme friache

Pickles, mustard

House bacon, poached farm egg

Boquerones, olive oil

Chanterelles, house ricotta, braised leeks, winter squash

Cippolini onions, potato, pine nuts

Coal roasted onion & beet, bayley hazen blue

Buttered celery root, parsnips, cranberries

Daily selections & preparation

Mayflower point, ma 1/2 dz. cocktail sauce, mignonette

House-cured ham braised in olive oil & wine, grilled bread

Raw sheep milk, aged 2 years, buttery & nutty, similar to a parmesan

Raw sheep milk, aged 60 days, semi soft, creamy, tangy & complex flavor

Raw goat & cow milk, aged about 80 days, natural rind and semi-firm sweet & fresh tasting

Raw goat milk, aged 5 - 6 months, rich, buttery & nutty, mild goat's milk tang

Pasteurized goat & cow milk, bloomy rind with a layer of paprika

Raw jersey cow milk, nutty & robust, aged 9 - 12 months

Raw cow milk, natural rind blue cheese, roquefort style, sweet, nutty, grassy, rich & creamy

Pasteurized cow milk, natural-rind, aged in the cellars at jasper hill

Raw cow milk, natural rind, alpine-style cheese developed from a swiss appenzeller recipe, sweet & nutty and aged 7- 8 months

Pasteurized cow milk, soft-ripend triple creme style cheese, smooth rich & tangy

Raw cow, washed rind cheese, smooth and approachable

Tarragon

Prosciutto breadcrumbs

Creme fraiche, pumpkin seeds