Dinner Menu

Sunday, October 23rd, 2011

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Spreads and Pates

served with BMB sourdough toasts

10.

Trout Bacon and Horseradish Rillettes, beets

Chicken Liver and Pumpkin Seed Pate, pickles, mustards

Eggplant and Tomato Tapenade, chickpea hummus, carrots, purple cauliflower

Small Plates

10.

Garlic and Chicken Soup, lentils, veggies

Fried Green Tomato Tacos, almond romesco, jalapeno, slaw and cilantro

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

Pan Roasted Calamari, boudin noir, smoked paprika and lemon

Crispy Kale Salad, pears, parsnips, red wine and Rawson Brook chevre

NEFF Beef Meatballs, brisket gravy, Maplebrook cheese curds, crumbled fries

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

Sourdough toasts 2.

                 

Pasta

20.

Sagne A Pezzi bone marrow tomato sauce, crumbs

Animal Farm buttermilk spaetzle, braised pork and spicy collard greens

Trofie, kale, Jerusalem artichoke cream, Grana Padano

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.

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

Sautéed Hake, heirloom turnip puree, cauliflowers, 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