Dinner Menu

Tuesday, November 1st, 2011

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Small Plates

10.

 

Crimini Mushroom Soup, beef stock, barley and potatoes

Split Pea and Bacon Risotto, crumbled fries

Spicy Beef Neck Tacos, coleslaw, almond romesco, refried beans, cilantro and jalapeno

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

Berry Patch Sweet Lightning Squash, Great Hill blue cheese, paprika dressing, arugula

Crispy Rice and Cricket Creek Pork Croquettes, Asian BBQ, Woven Roots turnips

Pickled Beef Tongue, roasted beets, havarti, horseradish and acorn squash

Marinated Confit of Line Caught Swordfish, radish, diakon, feta and lemon

Cassoulet of Chicken Wing Confit, slow poached egg, herbed crumbs

Sourdough toasts 2.

                 

Pasta

20.

Sagne a Pezzi, kale, Jerusalem artichoke cream, Grana Padano

Strozzapreti, Vermont rabbit, turnip green, sunflower seed and goat cheese pesto

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

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

 

Orecchiette, braised Cricket Creek Veal, spicy collard greens

Plates

25.

Seared Long Island Fluke, sweet soy eggplant puree, ginger, Japanese turnips

Braised NEFF Brisket, sauerkraut and spaetzle, mustard, garlic roasted carrots

Five Course Menu Tasting available, 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