Dinner Menu

Sunday, September 5th, 2010

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Small Plates

10.

Beet “Sundae”, almonds, raisins, coco nibs, lemon thyme whip and shallot gastrique

Chicken Wing and Rice “Croquettes”, wing sauce, pickles

Crispy North Plain Farm Pig Foot, pickled heart, egg salad and tomato

Split Pea and Smoked Paprika Soup, dried Serrano ham

Fried Boston Mackerel Tacos, tomatillo salsa, cabbage slaw

Cherry Tomato and Cucumber Salad, seared beef steak tomato, white miso emulsion

Chicken Liver Pate, figs, chutney and toasts

Farm Girl Farm Lettuces, blue cheese, walnuts, delicata squash and balsamic

Sourdough Toasts with olive oil (2.) Mixed Greens with vinaigrette (8.)

Pasta

18.

Whey braised pork ragout, mushrooms and garganelli

Linguini with bone marrow Bolognese

Orecchiette, roasted tomato, rock shrimp, garlic and celery (22.)

Spaetzle, rabbit confit, melted onions, leeks and mustard

Plates

25.

Trout “Confit”, farro, local shelling beans and acorn squash, bacon vinaigrette

Pan Roasted Misty Knoll Chicken Breast and Thigh, manchego grits, roasted sweet peppers and tomatoes

Seared Diver Scallops, tomato and melon salad, feta, lentil puree and shiso

Beet Braised NEFF Beef Rib, Gilfeather turnip puree, potato prosciutto hash, kale

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