Dinner Menu

Tuesday, October 18th, 2011

share this:

 

 

Small Plates

10.

 

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

 

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

Pan Roasted Calamari, boudin noir and lentil stew, smoked paprika and lemon

Chicken Liver and Pecan Pate, pickles, mustard and toast

Cricket Creek Pork Scrapple, spicy bacon ketchup, slow poached egg

Berry Patch Lettuces, pears, Great Hill blue cheese, red wine and radish

Roasted Beets, Woven Roots carrots, smoked bluefish, horseradish crème, chives

 

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, stout mustard, crumbled fries, horseradish, buttered cabbage, carrots

 

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

Roasted Cobia, cauliflower, raisins, curried leeks, delicata squash

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