“Nudels”

11.

Soft polenta, cauliflower, oyster mushrooms, capers and anchovy-hot pepper crumbs

Roasted garlic dumplings, root vegetables, balsamic and rosemary

Bone marrow Bolognese, spaghetti

Garganelli, clams, smoked bacon, posole and sweet cream

Sandwiches

(served on toasted sourdough)

Chicken liver and almond pâté, bacon, balsamic onions, local lettuces

Braised Berkshire pork, pickles, sambal aioli (spicy & fatty)

Poached skate, marinated white anchovies, Caesar dressing, cucumbers

Artisan salami, smoked ham, olive salad, Swiss

Roasted lamb (cold), salsa verde, sweet carrot “slaw”

Local greens, herbs, red wine vinaigrette

Penne, roasted tomatoes, Parmesan and evoo

Grilled cheese

Barrington Coffee Roasting Co. French press coffee (12 oz)

Divinitea teas

Green: Ceylon, Moroccan mint

Black: Assam, earl grey

Herbal: cherry hibiscus tisane, lemon verbena,

pomegranate white

G.U.S. sodas

2.50

Concord grape, ruby red grapefruit, pomegranate, dry cola nut, extra dry ginger ale, Valencia orange

Root beers

2.50

Virgil’s, Maine, Boylan’s

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness