Dinner Menu

Thursday, October 6th, 2011

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Small Plates

10.

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

Fried Calamari Tacos, jalapeno, slaw, almond romesco

 

Acorn Squash Falafel, raisin beet puree, Jerusalem artichoke and pickled okra

Steamed Kale Salad, white miso, pickled rock shrimp, cucumber, ginger and seaweed

Delicata Squash, chevre, leeks and pumpkin seeds

Crispy Lamb Neck Confit, pickled pepper, purple cauliflower and semolina gnocchi

 

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

 

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

 

Sourdough toasts 2.

                 

         Pasta

20.

 

Garganelli, spicy collard greens, Jonah crab, saffron and poached egg

 

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.

Confit of Wild King Salmon, butternut squash, cauliflowers, split peas and curry

Roasted Trout, brown butter almond puree, cocktail tomatoes, bacon, horseradish and green beans

Seared Duck Breast, beet bordelaise, celeriac, pear “Lyonnais”

 

 

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