Dinner Menu

Friday, November 11th, 2011

share this:

Small Plates

10.

 

Butternut and Spaghetti Squash Soup, couscous, apricot, sumac and chevre crisps

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 Charcuterie, smoked blue fish “brandade”, swordfish confit, 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 Potatoes, undercooked yams, 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, crumbs

Ruffle pasta, braised veal and sweetbreads ragout

Spaetzle, Vermont rabbit, sauerkraut and caraway

Plates

25.

Roasted Georges Bank Hake, split pea risotto, curry and fall squashes

 

Wanabea Rabbit Loin and Sausage, parsnip creamed spinach, carrots

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

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