Dinner Menu

Saturday, October 29th, 2011

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Spreads, Cheese and Pates

served with BMB sourdough toasts

10.

Fluke, Poppy and Horseradish Rillettes, radish, red onion

Chicken Liver and Almond Pate, pickles, mustards

Berle Farm Soft Cow Milk Cheese, fruit jams

 

Small Plates

10.

 

Garlic and Chicken Soup, lentils, veggies

Fried Oyster Tacos, coleslaw, almond romesco, cilantro and jalapeno

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

Woven Roots Lettuces, pears, parsnips, red wine vinaigrette and feta

Berry Patch Sweet Lighting Squash, arugula, Great Hill blue cheese dressing, paprika

Crispy Rice and Cricket Creek Pork Croquettes, Asian BBQ, Woven Roots turnips

Cassoulet of Chicken Wing Confit, slow poached egg, herbed crumbs

Sourdough toasts 2. Mixed greens, vinaigrette 8.

                 

Pasta

20.

Braised Wanabea rabbit, collard greens, Animal Farm buttermilk spaetzle, chopped clams

Sagne a Pezzi, 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.

 

Roasted Cricket Creek Veal, heirloom turnip and black truffle risotto, Rawson Brook chevre, lettuces

Sautéed Line Caught Swordfish, garlic roasted Berry Patch carrots, soy braised eggplant puree

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