Dinner Menu

Saturday, October 15th, 2011

share this:

 

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

Fried Green Tomatoes, bacon bread salad, delicata squash, pumpkin seeds

Berry Patch Lettuces, pear vinaigrette, Great Hill Blue and walnuts

Roasted Beets, carrots, onions, pickled mackerel, horseradish crème, chives and poppy seeds

Sautéed Calamari, boudin noir and lentil stew, paprika

Sourdough toasts 2.

                 

         Pasta

20.

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

Orecchiette, bone marrow tomato sauce, crumbs

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

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

Mustard spaetzle and sauerkraut, braised chicken, duck confit

 

Plates

25.

Confit of Arctic Char, grapefruit, Gilfeather turnips, cauliflowers

Crispy Lamb Neck (fatty), couscous, cracked wheat, olive and chickpea stew

Roasted Hake, creamed corn, lettuces and squash

NEFF Pork Shank, white bean and split peas, fall vegetable latkes

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