Dinner Menu

Tuesday, October 25th, 2011

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Spreads and Pates

served with BMB sourdough toasts

10.

 

Trout, Bacon and Horseradish Rillettes, radish and beets

Chicken Liver and Pumpkin Seed Pate, pickles, mustards

Eggplant and Tomato Tapenade, chickpea hummus, purple cauliflower

 

Small Plates

10.

 

Garlic and Chicken Soup, lentils, veggies

Hake Tacos, coleslaw, almond romesco, cilantro and jalapeno

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

Roasted Kale Salad, pears, parsnips, red wine vinaigrette and feta

NEFF Beef Meatballs “Poutine”, 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.

Braised Wanabea rabbit, Animal Farm buttermilk spaetzle, sauerkraut

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.

 

Bacon Poached Pork Loin, root vegetables, sausage and sourdough stuffing, red wine spiced prunes

Roasted NEFF Beef, heirloom turnip and black truffle risotto, Rawson Brook chevre, arugula

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