Dinner Menu

Wednesday, October 5th, 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 Calamari Tacos, refried beans, jalapeno, slaw, almond romesco

Warm Berry Patch Cocktail Tomatoes, bacon, green beans, Rawson Brook chevre toast

 

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

 

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

Roasted Overmeade 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

 

Spaetzle, Kennebec potatoes, chicken of the woods mushrooms and chicken stock

 

Orecchiette, roasted bone marrow tomato sauce, salami crumbs

 

Plates

25.

Canadian Swordfish, cucumber and seaweed salad, Japanese turnip fritters and miso

Roasted Confit of Lamb Neck (fatty), lamb sausage, butternut and spicy cauliflower

Veal Schnitzel, anchovy crumbled potatoes, cabbage, broad beans, carrots and leeks

 

 

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