Dinner Menu

Saturday, October 22nd, 2011

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Small Plates

10.

 

Garlic and Chicken Soup, lentils, veggies

Fried Oyster Tacos, almond romesco, slaw, jalapeno, cilantro

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

Pan Roasted Calamari, boudin noir, smoked paprika and lemon

Chicken Liver and Pumpkin Seed Pate, pickles, mustard and toast

Eggplant and Tomato Tapenade, chickpea hummus, toasts

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

Fried Green Tomato “Poutine”, brisket gravy, Maplebrook cheddar curds and radish

Berry Patch Lettuces, pears, parsnips, Rawson Brook chevre, red wine

Chicken Wing and Rice Croquettes, carrot puree, Great Hill Blue and hot sauce

Sourdough toasts 2.

                 

Pasta

20.

Sagne A Pezzi, Jerusalem artichoke cream, Grana Padano, kale

Orecchiette, bone marrow tomato sauce, crumbs

Animal Farm buttermilk spaetzle, braised pork and spicy collard greens

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.

Bacon Poached Trout, leek and cabbage sauerkraut, crumbled fries, horseradish crème fraiche

Misty Knoll Chicken Breast, extra skin, pinto beans, roasted green tomatoes, tortilla stuffing

Sautéed Hake, celery root puree, cauliflower, delicata squash, herbed verjus blanc

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