Dinner Menu

Wednesday, November 16th, 2011

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Small Plates

10.

 

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

BBQ Venison Tacos, fried jalapeno, coleslaw, almond romesco

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

Pistachio, Pork and Prune Country Terrine, mustards and pickles

Chicken Nuggets, cranberry mustard, marinated parsnips

Delicata Squash, roasted onions, feta, quinoa, orange, chickpeas and giant white beans

Chicken Liver and Matzo Meal Pate, fig jam, toasts

Roasted Beet Sundae, walnuts, coco nibs, raisins, caramel gastrique, sour whip

Braised Pork Belly, turnip fritters, braised diakon, napa cabbage, soy

Sourdough toasts 2. Mix greens, vinaigrette (8.)

                 

Pasta

20.

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

Ruffle pasta, braised veal and sweetbread ragout

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

Linguini, bone marrow tomato sauce, crumbs

Orecchiette, lamb sausage and mussels

Plates

25.

Roasted Trout, split pea, curry, squashes, Jerusalem artichokes

Braised Pork Shank, cured beef tongue, kraut, bacon roasted potatoes, mustard, caraway

Roasted Breast of Misty Knoll Chicken, gnocchi, Brussels, sweet potato, chilies and pumpkin 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