Dinner Menu

Wednesday, November 2nd, 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

Kale and Apple Salad, hazelnuts, peanuts, maple vinaigrette, currants

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

Crispy Rice and Cricket Creek Pork Croquettes, sweet and spicy lemongrass, 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, 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 ragout, spicy collard greens

Plates

25.

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

Braised NEFF Brisket, sauerkraut and spaetzle, garlic roasted carrots

Pan Roasted Misty Knoll Chicken Breast, extra skin, pork sausage stuffing, parsnip, prune

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