Dinner Menu

Tuesday, October 4th, 2011

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Small Plates

10.

Beet Sundae, sour citrus whip, caramel gastrique, cocoa nibs, walnuts and raisins

Cauliflower and White Fall Vegetable Soup, radish, pear, black truffle and pepper salad

Fried Jalapeno Tacos, refried beans, slaw, almond romesco

Whipped “Porcelain” Roasted Garlic, Rawson Brook chevre, sun-dried tomatoes, buttered toasts

 

Apple Salad, peanut, hazelnuts, maple vinaigrette, currants, rosemary and mint

 

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

Roasted Delicata Squash, onion, rock shrimp, pumpkin seed vinaigrette and feta

Rabbit, Pork and Chicken Liver Charcuterie Plate, pickles, mustard and toasts

 

Sourdough toasts 2.

                 

         Pasta

20.

 

Garganelli, spicy pork ragout, collards and lemon

Pizzichi di Farro, Jerusalem artichoke cream, Grano Padano, kale

 

Semolina Gnocchi, rabbit and veal ragout, hen of the woods mushrooms

 

Orecchiette, roasted bone marrow tomato sauce, salami crumbs

 

Plates

25.

Miso Braised Canadian Swordfish, cucumber and seaweed salad, Japanese turnip fritters, more miso

Roasted Confit of Lamb Neck, lamb sausage, sweet pepper puree and spicy cauliflower stew

Veal Schnitzel, anchovy braised veggies, spaetzle and potato

Seared Fluke, bacon, corn polenta, cocktail tomatoes, parsley and butternut

Menu Tastings Available, 5 courses 45.

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