chestnut soup with hazelnut oil, black trumpets, and leeks

portuguese octopus, squid ink pasta, harissa, eggplant, and chorizo emulsion

salad of baby beets, fennel fritter, deviled quail egg, and baby lettuce

foie gras torchon with pickled cherries and toasted brioche

selection of artisan cheeses and accompaniments

painted hills short rib with sautéed beet greens, smoked potato puree, pickled beech mushrooms, and

lightly smoked trout, celery root puree, brown butter leeks, and potato gnocchi

tamarind glazed squab with jasmine rice porridge, grilled scallions, and mandarin oranges

lamb sausage with cavatelli, roasted tomatoes, and broccoli rabe

berkshire pork loin, roasted rutabaga puree, rapini, glazed cipolini onions, and pickled mustard

scallop crudo with radish, lime, grain of paradise, extra virgin olive oil, and upland cress

salad of greens, baby carrots, avocado, sesame seeds, and buttermilk dressing

succotash of squash, bacon, pearl onions, peas, red pepper, and corn

lamb meatballs with white quinoa, kale, garbanzo beans, and pickled red onions

buffalo hanger steak with confit potatoes, broccoli rabe, and maitake mushrooms

champlain polenta with asparagus, sunny side egg, and morel mushrooms

strawberry shortcake with vanilla bean macerated strawberries, fresh connecticut strawberries, and s

vanilla bean crème brulee with caramel sauce, caramel corn, and cherry sorbet

parsnip and apple soup with shaved ham, and chives

salad of mixed greens, grapefruit, tarragon, catskill goat cheese, and candied pecans

today’s cheese

Robiola bosina, cow’s and sheep’s milks from Italy, with griddled bread and accompaniments

schoolhouse burger with black pepper-truffle mayo, hand cut fries, and a side salad

bronzini with black quinoa, beet and turnips

roasted gianone chicken with potato puree, brussel sprouts, and trumpet mushrooms

bolognese with strozzapreti pasta and broccoli rabe

duck confit with ricotta gnocchi, trumpet mushrooms, cipolini onions, and beet greens

warm chocolate chip cookies with a mini salty caramel milkshake

biscuit with poached eggs and sausage gravy

french toasted brioche with blackberries and maple syrup

schoolhouse benedict; poached eggs, bacon, hollandaise, and wave hill toast

quiche with bacon, chives, and goat cheese with potato rösti and a side salad

schoolhouse ground burger with black pepper-truffle mayo, served with hand cut fries and a side sala

frittata with duck confit, cipolini onions and spinach, served with wave hill toast

bronzini with black trumpet mushrooms, brussel sprouts, and polenta croutons

scrambled eggs

spiced bread pudding with coffee ice cream

“hopefully the best” hot chocolate with homemade marshmallow

george howell french press coffee

orange juice

mimosa

bloody mary

cranberry or apple juice

milk/ chocolate milk