Dinner Menu

Saturday, November 5th, 2011

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Small Plates

10.

 

Acorn Squash Soup, fried garlic, vegetable chips and smoky cinnamon oil

Spicy Beef Neck Tacos, coleslaw, almond romesco, refried beans, cilantro and jalapeno

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

Roasted Veal Sweetbreads, leeks, capers and heirloom turnip

Sweet Lightning Squash, Great Hill blue cheese, paprika buttermilk dressing, generic iceberg lettuce

Turkey Nuggets, turkey gravy, pickled cranberries

Pickled Beef Tongue, roasted beets, havarti, horseradish and acorn squash

Warm Smoked Bluefish “Brandade”, radish salad, slow poached egg, toasts

Pistachio and Prune Country Terrine, mustards and pickles

Sourdough toasts 2.

                 

Pasta

20.

Strozzapreti, Jerusalem artichoke cream, kale and Grana Padano

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

Linguini, butternut “mac and cheese”, Vermont aged cheddar, maple gastrique, crumbled grilled cheese

 

Sagne a Pezzi, braised Cricket Creek veal ragout, sunflower seed, turnip green and chevre pesto

Gruyere spaetzle, sauerkraut, brisket and caraway

Plates

25.

Seared Spanish Mackerel, creamed leeks, quinoa, Jonah crab, chilies and spaghetti squash

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

Bacon Poached Trout, split pea risotto, crumbled fries, marinated onions and Japanese turnips

Sautéed Line Caught Swordfish, kale and giant white bean salad, pickled pepper, mustard, sunchokes

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