Dinner Menu

Saturday, November 12th, 2011

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Small Plates

10.

 

Butternut and Spaghetti Squash Soup, pumpkin seeds, couscous, apricot, sumac and chevre

BBQ Venison Tacos, coleslaw, almond romesco, jalapeno

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

Pistachio and Prune Country Terrine, mustards and pickles

Marinated Confit of Line Caught Swordfish, radish and parsley salad

Chicken and Turkey Nuggets, turkey gravy

Spinach Salad, warm bacon vinaigrette, feta, crumbled fries, roasted onions

Lisa’s Brussels Sprouts, sunchokes, caramelized anchovy, Parmesan, delicata squash

Danish NEFF Meatballs, havarti, roasted beets, horseradish

Chicken Liver and Matzo Pate, fig jam, more matzo

Sourdough toasts 2.

                 

Pasta

20.

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

Linguini, white root vegetable creamed spinach, black pepper, blue cheese crumbs

Ruffle pasta, braised veal and sweetbread ragout

Orecchiette, mussels, spicy lamb sausage and sweet potato

Spaetzle, Vermont rabbit, carrots, raisins, capers, hazelnuts, sage brown butter

Plates

25.

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

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

Braised Pork “Osso Bucco”, fried poussin, mustard, potato, sauerkraut and caraway

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