Dinner Menu

Friday, October 14th, 2011

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Small Plates

10.

Acorn Squash Soup, fried garlic and leeks, cinnamon oil

Chicken Skin Tacos, refried beans, jalapeno, almond romesco and slaw

Apple Salad, hazelnuts, peanuts, maple vinaigrette, currants, sage and mint

Chicken Liver and Pecan Pate, pickles, mustard and toast

Cricket Creek Pork Scrapple, slow poached egg, bacon ketchup

Pickled Spanish Mackerel, pickled plums, fall vegetable latke

Warm Delicata Squash, roasted peppers, young lettuces, goat cheese and pumpkin seed vinaigrette

Roasted Beets, carrots, onions, smoked trout, horseradish crème, chives and poppy seeds

Sautéed Calamari, boudin noir and lentil stew, paprika

Sourdough toasts 2. Mesclun with vinaigrette (8.)

                 

         Pasta

20.

Pizzichi di Farro, Jerusalem artichoke cream, Grana Padano, kale

Orecchiette, bone marrow tomato sauce, crumbs

Spaetzle, sauerkraut, duck confit, pears and Great Hill Blue

Garganelli, roasted tomatoes, High Lawn ricotta, Parmesan and olive oil

Linguini, butternut “mac and cheese”, Vermont aged cheddar, maple gastrique, crumbled grilled cheese

 

Plates

25.

Confit of Arctic Char, grapefruit, Gilfeather turnips, cauliflowers

Crispy Lamb Neck (fatty), couscous, cracked wheat, pickled sweet peppers, spicy olives and chickpeas

Roasted Hake, fried green tomatoes, bacon and white bean stew, lettuces

Pan Roasted Misty Knoll Chicken Breast, potato and wild mushroom hash, celery root puree

Required Legal Notice

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

Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is now 7%, 6.25% MA and .75% Local