Dinner Menu

Friday, October 7th, 2011

share this:

 

 

Small Plates

10.

Potato, Clam and Bacon Soup

Fried Calamari Tacos, jalapeno, slaw, almond romesco

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

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 Beets, delicata squash, sweet and sour raisins, walnuts, Rawson Brook chevre

Spicy Pork Shank Stew, Japanese turnip fritters and a poached egg

Rabbit Rillettes, pickles, mustard and toasts

Sourdough toasts 2.

                 

         Pasta

20.

Garganelli, spicy collard greens, Jonah crab, saffron lemon

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

Torchio, roasted bone marrow tomato sauce, salami crumbs

Linguini, braised swordfish and seafood, tomato, sweet pepper, Parmesan

 

Plates

25.

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

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

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

 

Cricket Creek Veal Schnitzel, cabbage and potato, caramelized anchovy puree, carrots, radish

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