Dinner Menu

Saturday, October 8th, 2011

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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

Cricket Creek Pork Scrapple, slow poached egg, bacon ketchup

Chicken Wing Confit and Rice Croquettes, Japanese turnip fritters, caramelized anchovy aioli

Warm Delicata Squash, roasted peppers, pumpkin seeds, capers and Great Hill Blue

Roasted Beets, Woven Roots spiced carrots, Rawson Brook chevre and grapefruit

Rabbit Rillettes, pickles, mustard and toasts

Sourdough toasts 2.

                 

         Pasta

20.

Garganelli, spicy collard greens, Jonah crab, saffron and lemon

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

Torchio, roasted bone marrow tomato sauce, salami crumbs

Spaetzle, crushed potatoes and hen of the woods mushrooms, Parmesan

Linguini, swordfish and tuna “puttanesca”

 

Plates

25.

Confit of Wild King Salmon, cauliflowers, split peas, curry

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

Seared Duck Breast, beet bordelaise, celeriac, pear and Gilfeather turnip salad

 

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