Dinner Menu

Thursday, November 10th, 2011

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Small Plates

10.

 

Acorn Squash Soup, fried garlic, smoky cinnamon oil, feta

Fluke Tacos, coleslaw, almond romesco, jalapeno

Dad’s Apple Salad, hazelnuts, peanuts, maple vinaigrette, currants, rosemary

Pistachio and Prune Country Terrine, mustards and pickles

Seafood Pates, smoked blue fish “brandade”, swordfish salad, pickled mackerel, radish salad

Turkey Nuggets, turkey gravy, pickled cranberries

Spinach Salad, warm bacon vinaigrette, blue cheese, crumbled fries, roasted onions

Lisa’s Brussels Sprouts, sunchokes, roasted anchovy, Parmesan, wilted iceberg, slow poached egg

Danish NEFF Meatballs, havarti, mushroom, barley and raisins

Mighty Food Farm Fingerling and Sweet Potato, mussels, spicy lamb sausage

Sourdough toasts 2.

                 

Pasta

20.

Penne, roasted tomatoes, High Lawn ricotta, Parmesan and olive oil

Linguini, butternut “mac and cheese”, Vermont aged cheddar, maple gastrique, crumbled grilled cheese

Ruffle pasta, whey braised Cricket Creek veal ragout and sweetbreads too

Spaetzle, Vermont rabbit, sauerkraut and caraway

Plates

25.

Seared Scallops, Brussels sprouts, pickled kohlrabi, chickpea panisse and roasted beet puree

Pan Roasted Poussin Breast, fried legs, winter squashes, parsnip puree, maple walnut

 

Wanabea Rabbit Loin and Sausage, creamed spinach, quinoa and leeks, Japanese turnips

Five Course Menu Tasting, 45. per person

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