Dinner Menu

Sunday, October 16th, 2011

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Small Plates

10.

Acorn Squash Soup, fried garlic, 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

Warm Kale, Bacon and Bread Salad, Great Hill Blue, pears, walnuts

Delicata Squash, couscous, bulgur wheat, pickled sweet peppers, chickpeas and curried leeks

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

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

 

Plates

25.

Brisket, parsley, stout mustard, fall vegetable latkes, horseradish carrots

Seared Misty Knoll Chicken Breast, lentil and boudin noir stew, crushed potatoes

Roasted Hake, creamed corn, cauliflowers, squash and Gilfeather turnip

Braised NEFF Pork Shank, white bean, bacon and split pea ragout, fried green tomatoes

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