Vermont feta, olives and lemon vinaigrette.
Hazelnuts, sweetbreads, and poached egg.
Standard vinaigrette.
With hooligan cheese and baby greens.
On French pullman bread.
Grafton gold cheddar and fries.
Black pepper brioche, cheddar and fries.
Rye bread, mustards and pickles.
Toasts and accompaniments.
Harissa cous cous and tomato vinaigrette.
Riesling braised cabbage and mustard sauce.
Mustard glaze, buttermilk mashed potatoes and string beans.
Mashed potatoes and currants.
Bordelaise and pickled vegetables.
Artichokes, fingerling potatoes and spinach.
Lamb sausage, pink sauce and ricotta.
Creamed spinach and potato gratin.
Mushrooms, foie gras and spaetzle.
Hominy grits.
Bacon, peas and parmesan.
Vermont cider and fennel.
Accompaniments
Spicy ketchup and tartar sauce.
Fries, capers and tomato jam.
Ham and croutons.
Cherry peppers and old bay aioli.
Green lentils and bay leaf.
Maine sea salt and mustard.
Almond tuile.
Meat Loaf and Mashed Potatoes
Paella
Chicken Fried Steak
Veal Stroganoff with Egg Noodles
Crispy Skate Wing with Gnocchi
Beef Wellington
Suckling Pig