Dinner Menu

Saturday, November 19th, 2011

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Small Plates

10.

 

White Fall Vegetable Soup, curried split peas, popcorn crema

Pork Belly Tacos, fried jalapeno, coleslaw, almond romesco, refried beans

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

 

Berle Farm Solar Powered Cheeses, buttered toasts, balsamic strawberry jams

Delicata Squash, pumpkin seeds, feta, quinoa, orange, chickpeas and giant white beans

 

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

Woven Roots Japanese Turnip Fritters, pineapple and napa salad, coriander hot sauce

Beef Tongue Pastrami, sauerkraut, caraway and gruyere

Cricket Creek Pork Scrapple, dressed greens, crumbled potato fries

Mixed Greens, parsnip chips, Rawson Brook chevre and vanilla-poppy seed vinaigrette

 

Sourdough toasts 2.

                 

Pasta

20.

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

 

Rice cake, soy braised pork shank ragout, kohlrabi, fried egg

Squash spaetzle, bbq venison and Jerusalem artichokes

Orecchiette, bone marrow tomato sauce, crumbs

Semolina gnocchi, red wine, duck legs, lentils and prunes

 

Plates

 

Butter Poached Pollock, chevre ravioli, carrot puree, charred lemon and leeks

25.

Roasted Breast of Misty Knoll Chicken, fingerlings, Brussels, yam puree

25.

Fried Chicken Thighs, braised drums, dirty risotto, brown sugar and bacon sweet lightning squash

20.

 

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